Rías Baixas Albariño Experience: Winery Visit & Cheese
Discover the essence of Albariño wines. This guided winery experience takes you through vineyards, inside a modern yet tradition-driven cellar, and a tasting of three ...
Structure
Drinking window
Best 2 to 7 years from vintage.
vintage2 yrs7 yrs9 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: green apple, lemon, fennel, wet stone
Palate: citrus, almond, saline minerality
Adega Pedralonga's biodynamic-aligned Salnes Albariño from Caldas de Reis: no chemical corrections, no filtration, lunar-phase work.
What it pairs with
-
Galician percebes (goose barnacles) boiled in seawater
Find galician percebes (goose barnacles) boiled in seawater on TableJourney →
Albariño's saline edge and racy acidity echo the iodine of the barnacles without overwhelming their delicate sweet flesh. -
Vieiras a la gallega (baked scallops with breadcrumbs and ham)
The lees-aged texture wraps the sweet scallop, and the wine's acidity cleans the ham fat between bites. -
Navajas a la plancha (razor clams) with garlic and parsley
Find navajas a la plancha (razor clams) with garlic and parsley on TableJourney →
Albariño's citrus and salinity track the sweet bivalve flesh and lift the grilled garlic finish.
How to serve Pedralonga Albariño
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
- Pair with. Galician percebes (goose barnacles) boiled in seawater, Vieiras a la gallega (baked scallops with breadcrumbs and ham), Navajas a la plancha (razor clams) with garlic and parsley. Match the wine's structure to the dish's fat and salt.
History
Adega Pedralonga was founded in 1997 in Godos, Caldas de Reis, with 7.5 hectares of Albariño in the Val do Umia, worked to biodynamic-aligned methods.
- 1997: Adega Pedralonga founded by the Alfonso family in Caldas de Reis
Facts
- Producer
- Adega Pedralonga · visiting guide
- Grapes
- Albariño
- Classification
- DO Rías Baixas
- Oak
- Stainless steel, no filtration, lunar-phase cellar work
- ABV
- 12.5%
- Price
- €18-25 at retail
- Drinking window
- 2-7 from vintage
- First vintage
- 1997
- Biodynamic
- Biodynamic Practicing
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Pedralonga Albariño
What does Pedralonga Albariño taste like?
On the nose, green apple, lemon, fennel, wet stone. On the palate, citrus, almond, saline minerality. Structurally medium-bodied, high acidity with a long finish. Adega Pedralonga's biodynamic-aligned Salnes Albariño from Caldas de Reis: no chemical corrections, no filtration, lunar-phase work.
When should I drink Pedralonga Albariño?
Drink 2-7 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Pedralonga Albariño?
Galician percebes (goose barnacles) boiled in seawater is the canonical pairing. Other strong matches include Vieiras a la gallega (baked scallops with breadcrumbs and ham) and Navajas a la plancha (razor clams) with garlic and parsley. Albariño's saline edge and racy acidity echo the iodine of the barnacles without overwhelming their delicate sweet flesh.
Is Pedralonga Albariño vegan?
Yes: the producer documents no animal-derived fining agents in production, so the wine is suitable for vegan and vegetarian drinkers.
What grapes are in Pedralonga Albariño?
The blend is Albariño. The wine is classified as DO Rías Baixas.
Tags
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