La Val Finca Arantei

In the glass

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 La Val Finca Arantei

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a smaller all-purpose white 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

Finca Arantei is the single-vineyard prestige Albariño from Bodegas La Val, sourced from the home parcel in Arantei, Salvaterra de Miño.

Facts

Producer

Bodegas La Val

Grapes

Albariño

Classification

DO Rías Baixas

Oak

Stainless steel, extended lees-ageing

ABV

13.0%

Price

€22-32 at retail

Drinking window

4-10 from vintage

Vegan

Yes (no animal-derived fining)

Frequently asked about La Val Finca Arantei

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