Structure

Bodyfull
Acidityhigh
Sweetnessdry
Finishlong
Oakbarrel aged

Drinking window

Best 4 to 10 years from vintage.
vintage4 yrs10 yrs12 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

Full-bodiedHigh acidityDryLong finish

Aroma: yellow peach, toasted brioche, fennel, wet stone

Palate: candied citrus, almond skin, saline mineral, long oak finish

The barrel-aged Pedralonga: oak-shaded biodynamic Salnes Albariño with weight and length.

What it pairs with

  • 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.
  • Merluza a la gallega (poached hake with paprika oil) Find merluza a la gallega (poached hake with paprika oil) on TableJourney →
    Poached white fish with paprika and potato wants the citrus-and-saline frame Albariño naturally provides, with body enough to carry the pimentón.
  • Rodaballo a la espalda (whole grilled turbot) Find rodaballo a la espalda (whole grilled turbot) on TableJourney →
    Galicia's prized flatfish needs an aromatic Atlantic white with mineral grip: Albariño's flagship pairing on the coast.
  • Tetilla cheese with quince paste
    Galicia's mild raw-milk cow's cheese melts into Albariño's lemon-pith finish; the quince adds the bridge.

How to serve Pedralonga Barrica

Allow 35 minutes from open to pour.

  1. Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
  2. Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
  4. Pair with. Vieiras a la gallega (baked scallops with breadcrumbs and ham), Merluza a la gallega (poached hake with paprika oil), Rodaballo a la espalda (whole grilled turbot). Match the wine's structure to the dish's fat and salt.

History

Pedralonga Barrica is the barrel-aged Albariño from Adega Pedralonga.

Facts

Producer
Adega Pedralonga · visiting guide
Grapes
Albariño
Classification
DO Rías Baixas
Oak
Aged in French oak barrels for 6 to 8 months
ABV
13.0%
Price
€25-35 at retail
Drinking window
4-10 from vintage
Biodynamic
Biodynamic Practicing
Vegan
Yes (no animal-derived fining)

Frequently asked about Pedralonga Barrica

What does Pedralonga Barrica taste like?

On the nose, yellow peach, toasted brioche, fennel, wet stone. On the palate, candied citrus, almond skin, saline mineral, long oak finish. Structurally full-bodied, high acidity with a long finish. The barrel-aged Pedralonga: oak-shaded biodynamic Salnes Albariño with weight and length.

When should I drink Pedralonga Barrica?

Drink 4-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Pedralonga Barrica?

Vieiras a la gallega (baked scallops with breadcrumbs and ham) is the canonical pairing. Other strong matches include Merluza a la gallega (poached hake with paprika oil) and Rodaballo a la espalda (whole grilled turbot). The lees-aged texture wraps the sweet scallop, and the wine's acidity cleans the ham fat between bites.

Is Pedralonga Barrica 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 Barrica?

The blend is Albariño. The wine is classified as DO Rías Baixas.

Tags

albari o biodynamic dry high acid medium body medium term mood elegant occasion cellar occasion special old world pairs with aged cheese pairs with oysters pairs with shellfish pairs with white fish price trade up still white vegan

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