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 1 to 4 years from vintage.
vintage1 yrs4 yrs8 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
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. -
Gambas al ajillo (sizzling garlic prawns)
Find gambas al ajillo (sizzling garlic prawns) on TableJourney →
Sweet prawn, hot olive oil and chilli want a fresh saline white with citrus that won't crumble under the heat. -
Pulpo a feira (Galician boiled octopus with paprika)
Find pulpo a feira (galician boiled octopus with paprika) on TableJourney →
Stone-fruit lift cuts the smoky pimentón dust and the wine's citrus core lifts the olive-oil-slicked tentacle.
How to serve Torre la Moreira
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, Gambas al ajillo (sizzling garlic prawns), Pulpo a feira (Galician boiled octopus with paprika). Match the wine's structure to the dish's fat and salt.
History
Torre la Moreira is the flagship Condado do Tea Albariño from Bodegas Marqués de Vizhoja, founded in 1968 by Mariano Peláez at the Finca La Moreira on the Miño.
- 1968: Bodegas Marqués de Vizhoja founded by Mariano Peláez
Facts
- Producer
- Bodegas Marqués de Vizhoja · visiting guide
- Grapes
- Albariño
- Classification
- DO Rías Baixas
- Oak
- Stainless steel, 4 to 5 months on fine lees
- ABV
- 12.5%
- Price
- €11-16 at retail
- Drinking window
- 1-4 from vintage
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Torre la Moreira
What does Torre la Moreira taste like?
Structurally medium-bodied, high acidity with a medium finish. Torre la Moreira: the flagship single-varietal Albariño from the Peláez family's Arbo estate on the Miño.
When should I drink Torre la Moreira?
Drink 1-4 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Torre la Moreira?
Galician percebes (goose barnacles) boiled in seawater is the canonical pairing. Other strong matches include Gambas al ajillo (sizzling garlic prawns) and Pulpo a feira (Galician boiled octopus with paprika). Albariño's saline edge and racy acidity echo the iodine of the barnacles without overwhelming their delicate sweet flesh.
Is Torre la Moreira 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 Torre la Moreira?
The blend is Albariño. The wine is classified as DO Rías Baixas.
Tags
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