Structure

Bodyfull
Acidityhigh
Sweetnessdry
Finishlong
Oakbarrel aged

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

Full-bodiedHigh acidityDryLong finish

Aroma: yellow peach, toasted brioche, fennel, iodine

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

Nora da Neve: the prestige barrel-fermented Albariño from Viña Nora, with extended lees-ageing in French oak.

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.
  • 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.
  • 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.

How to serve Nora da Neve

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), Rodaballo a la espalda (whole grilled turbot), Tetilla cheese with quince paste. Match the wine's structure to the dish's fat and salt.

History

Nora da Neve is the prestige barrel-fermented Albariño from Bodegas Viña Nora, made with extended lees-ageing in French oak.

Facts

Producer
Bodegas Viña Nora · visiting guide
Grapes
Albariño
Classification
DO Rías Baixas
Oak
Fermented in French oak with 8 to 10 months on lees in barrel
ABV
13.0%
Price
€25-38 at retail
Drinking window
5-12 from vintage
Vegan
Yes (no animal-derived fining)

Frequently asked about Nora da Neve

What does Nora da Neve taste like?

On the nose, yellow peach, toasted brioche, fennel, iodine. On the palate, candied citrus, almond, saline mineral, long oak finish. Structurally full-bodied, high acidity with a long finish. Nora da Neve: the prestige barrel-fermented Albariño from Viña Nora, with extended lees-ageing in French oak.

When should I drink Nora da Neve?

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 Nora da Neve?

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

Is Nora da Neve 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 Nora da Neve?

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

Tags

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

Taste it where it is made: tours and tastings in Rías Baixas

See all 317 bookable experiences in Rías Baixas

← Back to wines in Rías Baixas