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Eidosela Albariño Rias Baixas

Eidosela Albariño Rias Baixas 2016

Rias Baixas

Spain

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Availability: In stock.

£12.95
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Product details

  • Winemaker

    Jorge M. Dominguez Hervella
  • Variety

    Albarino
  • Full of evocative summery flavours: apricots, honeysuckle and juicy white peaches. Wonderful sense of lightness; fresh and refreshing, yet with no shortage of intensity or length of flavour. Gentle mineral character, almost hidden beneath the beautiful aromas. The wine's freshness is surprisingly long-lasting, and it drinks well for 2-3 years after the vintage.

    “Floral Albarino with juicy citrus fruits and refreshing zesty acidity. Seafood essential!” – Edward Mercer, Private Client Sales

  • Alcohol

    13%
  • When to drink

    Drink now
  • Bottle

    75
  • Style

    Crisp, Refreshing, Dry White
    • Screwcap

Press ReviewPress

Another coveted IWC silver medal winner, this delicious northern Spanish white, bang on trend at the moment, is from Bath’s very own local wine merchant Great Western Wine. Albarinho’s rise to fame continues, with the name appearing on restaurant lists all over the city; this is how to do Albarinho well – a zestily fresh, tangy delight, subtle yet characterful, from the windswept region of North West Spain. It’s great all year round, but I particularly love it at this time of year, as it’s a bit fuller, and riper than many dry, skinnier whites. With scents of apple blossoms and peach, it’s delightfully fruity, with white peach and lemon peel flavours and a refreshing, tangy finish. Ideal with all types of seafood, garlicky prawns, roasted pepper and aubergine stew, and good old fish and chips.

Angela MountBath Chronicle

Winemaking

The wine is made of 100% Albarino grape variety. The grapes, harvested manually, are taken to the cellar in an ideal state of maturity. The bunches go into a crusher de-stemmer and are the pressed in pneumatic press. The must is kept in stainless steel vats for one day to settle. After that, the clear part of must is separated for fermentation and the heavy lees are filtered with a vacuum filter. After fermentation, the wine is racked in order to separate from the yeast lees. It is kept in the vat for one week and then filtered.

Food recommendation

Delicious on its own, we also recommend it with any kind of good quality, simply-prepared seafood. Try it with crab, mussels, langoustines..........or even fish and chips. Vegetarian? Try with mild, creamy cheeses or butternut squash and feta salad.


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