Rías Baixas Wines

Recognised as a designation of origin in 1988, Rías Baixas lies in south-west Galicia, in the province of Pontevedra and the south of A Coruña. Its name comes from the rías, the sea inlets cutting into the coast, and its climate is fully Atlantic: mild, humid and rainy. To keep the grapes away from damp ground, vines are traditionally trained on high pergolas supported by granite posts, and the granite soils give the wines their mineral freshness.

The appellation has five subzones. Val do Salnés, the coolest and closest to the sea, produces the most saline, citrusy Albariños. O Rosal, by the Miño river, blends Albariño with Loureira and Treixadura. Condado do Tea, further inland and warmer, gives riper fruit. Soutomaior and Ribeira do Ulla complete the map.

Albariño accounts for the vast majority of the vineyard. It makes aromatic whites with notes of peach, citrus, white flowers and a saline edge that recalls the sea.
Rías Baixas Albariño: 100% Albariño. The best-known style.
Rías Baixas Val do Salnés, O Rosal or Condado do Tea: at least 70% Albariño, sometimes with other Galician grapes such as Loureira, Treixadura or Caíño Blanco.
Lees-aged (sobre lías): months on fine lees for more body, texture and ageing potential.
Barrel-aged: less common, with more weight and toasty notes.

With Galician seafood, oysters, goose barnacles, velvet crab or spider crab, a well-chilled young Albariño from Salnés. With pulpo á feira and queen scallops, an Albariño from O Rosal. With Galician-style hake or grilled fish, any Rías Baixas. With turbot, lobster rice or empanada gallega, a lees-aged Albariño. With sushi, ceviche or Thai food, an aromatic Albariño. And with Tetilla cheese, a Condado do Tea.