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 5 to 12 years from vintage.
vintage5 yrs12 yrs14 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: lemon curd, fennel, wet granite, Atlantic salt
Palate: candied citrus, almond, iodine, saline mineral, long finish
Soverribas: the sibling single-vineyard from Nanclares y Prieto, from a higher-elevation parral parcel.
What it pairs with
-
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. -
Caldeirada de peixe (Galician fisherman's stew)
The saffron-and-paprika broth and mixed white fish meet a lees-aged Albariño head-on: same sea, same body, same iron mineral edge. -
Foie-gras with quince
The 30-plus-month-on-lees Albariños have the texture, oxidative complexity and acid to handle foie without slipping into dessert territory. -
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 Nanclares y Prieto Soverribas
Allow 35 minutes from open to pour.
- Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
- Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
- Pair with. Rodaballo a la espalda (whole grilled turbot), Caldeirada de peixe (Galician fisherman's stew), Foie-gras with quince. Match the wine's structure to the dish's fat and salt.
History
Soverribas is the sibling single-vineyard Albariño from Nanclares y Prieto, made from a higher-elevation parral parcel.
Facts
- Producer
- Nanclares y Prieto · visiting guide
- Grapes
- Albariño
- Classification
- DO Rías Baixas
- Oak
- Stainless steel, native yeast, single-vineyard, extended lees
- ABV
- 12.5%
- Price
- €42-60 at retail
- Drinking window
- 5-12 from vintage
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Nanclares y Prieto Soverribas
What does Nanclares y Prieto Soverribas taste like?
On the nose, lemon curd, fennel, wet granite, Atlantic salt. On the palate, candied citrus, almond, iodine, saline mineral, long finish. Structurally full-bodied, high acidity with a long finish. Soverribas: the sibling single-vineyard from Nanclares y Prieto, from a higher-elevation parral parcel.
When should I drink Nanclares y Prieto Soverribas?
Drink 5-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Nanclares y Prieto Soverribas?
Rodaballo a la espalda (whole grilled turbot) is the canonical pairing. Other strong matches include Caldeirada de peixe (Galician fisherman's stew) and Foie-gras with quince. Galicia's prized flatfish needs an aromatic Atlantic white with mineral grip: Albariño's flagship pairing on the coast.
Is Nanclares y Prieto Soverribas 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 Nanclares y Prieto Soverribas?
The blend is Albariño. The wine is classified as DO Rías Baixas.
Tags
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