Albarino Pazo Barrantes

Marques de Murrieta

Rias Baixas
Grapes are sourced from our Pazo de Barrantes estate, surrounding the winery in the Salnés Valley (Rias Baixas, D.O. Galicia). The harvest was on September 20, 2018 PAIRING Queen scallop grilled over truffl e potato and Aquitanian caviar. Mille-Feuille fi lled with smoked eel, foie gras and caramelized apple with onion mayonnaise and butter. Steamed cockles with Pazo Barrantes albariño and lime CONSUMPTION RECOMMENDATIONS It is recommended serving the wine at 11ºC- 12ºC (52-53ºF) and letting it breathe for a while to show its full aromatic potential. Once in the cellar, the bunches are first carefully de-stemmed and then gently pressed in a pneumatic press. Juice settling happens before alcoholic fermentation. The grape juice is fermented at 10ºC for 30 days in stainless steel deposits. Afterwards the wine is left in contact with its fi nest lees for two months in the pursuit of texture and a certain density. .
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Riax Baixas

Riax Baixas

Rías Baixas is a wine appellation in the Galicia region of northwestern Spain, located along the Atlantic coastline. Although a comparatively young denominacion de origen (established in 1988), Rías Baixas has rapidly grown in stature thanks to the efforts of its various enterprising producers, who have adopted modern winemaking techniques to showcase the region's signature grape variety, Albariño.

The region, made up of five subzones, stretches along Spain's Atlantic coast from just south of Santiago de Compostela to the Portuguese border, a distance of around 60 miles (100km) as the crow flies. Rías Baixas is named after the coastal inlets (or rías) that characterize the landscape here. Riax Baixas is well-known for crisp, fresh, aromatic white wines. All wines labeled Rías Baixas must be at least 70 percent Albariño, with the rest made up of Treixadura, Torrontes, Loureiro and Caiño Blanco, a rarely-seen Galician grape which is often mistaken for Albariño.


Grape vines have been grown on the Iberian Peninsula since at least 3000 B.C., although it was not until 1000 B.C. that winemaking began here in earnest – a skill brought by Phoenician traders from the eastern Mediterranean. Today, Spain is home to more vines than any other country on Earth, and has a national wine output exceeded only by France and Italy.

All seventeen of Spain's administrative regions (communidades autónomas) produce wine to some extent, including the Canary Islands and Balearic Islands. The greatest concentration of vineyards is in Castilla-La Mancha, but the finest and most famous wines come from Galicia (Rias Baixas), Catalonia (Cava and Priorat), Andalucia (Sherry), Castilla y Leon (Rueda, Toro and Ribera del Duero) and of course Rioja.

Geography and climate together play a fundamental role in defining Spain's many wine styles. From cool, green Galicia and the snow-capped Pyrenees in the north, via the parched central plateau, to sandy, sunny Andalucia in the south, the Spanish landscape is very diverse. The country spans seven degrees of latitude (36°N to 43°N), leaving 500 miles (800km) between its Atlantic and Mediterranean coasts.

The key red-wine varieties, in order of acreage, are Tempranillo, Bobal, Garnacha and Monastrell. The leading white-wine varieties are Airen, Viura/Macabeo and Palomino and Albarino. 'International' varieties such as Cabernet Sauvignon, Syrah, Chardonnay and Sauvignon Blanc are becoming more and more popular in Spain, and their plantings are rising in various Spanish regions. Along with the most popular varieties, there are regional specialties, such as Hondarrabi Zuri in the Basque Country, Marmajuelo in the Canary Islands and Zalema in Andalucia.