In the glass
What it pairs with
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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. -
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. -
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.
How to serve Fillaboa 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), Rodaballo a la espalda (whole grilled turbot). Match the wine's structure to the dish's fat and salt.
History
Fillaboa is a Condado do Tea estate in Salvaterra de Miño, owned by Masaveu Bodegas.
Facts
- Producer
- Bodegas Fillaboa
- Grapes
- Albariño
- Classification
- DO Rías Baixas
- Oak
- Stainless steel, 5 months on fine lees
- ABV
- 12.5%
- Price
- €16-22 at retail
- Drinking window
- 2-6 from vintage
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Fillaboa Albariño
What does Fillaboa Albariño taste like?
Structurally medium-bodied, high acidity with a long finish. The classical Fillaboa Albariño from the Condado do Tea estate in Salvaterra de Miño: stone fruit, lemon and a long mineral finish.
When should I drink Fillaboa Albariño?
Drink 2-6 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Fillaboa 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 Rodaballo a la espalda (whole grilled turbot). Albariño's saline edge and racy acidity echo the iodine of the barnacles without overwhelming their delicate sweet flesh.
Is Fillaboa 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 Fillaboa Albariño?
The blend is Albariño. The wine is classified as DO Rías Baixas.