|Dry, White, Medium Bodied, Citrus Fruit, Floral, Fresh, Salinity, Comples, Lees Aging, Elegant
|Rias Baixas, Galicia
Lagar de Pintos Rías Baixas Albariño boasts a zesty, citrusy aroma coupled with a robust and grapefruit-noted flavour profile. A saline hint on the finish contributes to its dynamic complexity. This dry white wine is perfect for pairing with seafood dishes or enjoying on its own. It's sure to be a favourite choice for any wine enthusiast.
Decanter Magazine: 88Pts
Drinking Window: 2023 - 2026
"Floral charm on the nose. Sweetness on the palate, caramel and burnt butter, highlighted orange and lemon. A little saline on the finish."
Sarah Jane Evans MW, Pierre Mansour, Beth Willard
About the Producer
Lagar de Pintos is a small family estate located in the Salnés Valley, the most northerly subzone of the Rías Baixas appellation. Today, the family’s 5.5 hectares of organically farmed Albariño is managed by sisters, Marta and Carmen Castro-Pintos, with the assistance of respected consultant viticulturalist Dominique Roujou de Boubée. Their traditional Galician ‘pazo’, or manor house, is a typical feature of the lush green countryside found here, just a few miles from the unspoilt beaches of the Atlantic coast. It has been in the Pintos family for four generations. Originally used as a farmstead where they kept sheep and cows, it wasn’t until the 1950s that their grandfather planted vines. Their father, Pepe Pintos, modernised the estate in the 1980s when the region started to embrace wine production following the revival of the Albariño grape variety.
Vineyard and Winery
This wine is a finely balanced blend of the estate's seven plots – Palomar, Gatiñeira, Requeixo, Cachadiña, La Escusa, Albar and Puente Arnela – each of which contains varying degrees of granite and sandy soils. Vines planted on soils with a higher proportion of granite tend to ripen earlier than those with more sand, allowing for up to 20 days difference in harvest dates between plots. The vines are on average 40 years old.
Each plot was vinified separately. The grapes were gently whole bunch pressed and fermented using indigenous yeasts in stainless steel tanks and old oak foudres, enhancing the wine’s texture and aromatic complexity. The wines were aged on lees for seven to eight months. 20% of the blend underwent malolactic fermentation to balance the fresh, lively fruit profile and crisp acidity that characterise this wine.
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