2025 Technical Specifications
Alcohol 13.0%
Residual Sugar 0.7 g/L
Total Acidity 7.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Albariño
Classification D.O. Rías Baixas
Region Rias Baixas
Soil Loamy-sandy soils with high schist content in o rosal; decomposed granite in o salnés
Harvest Dates Picking began 22 August 2025 at the Silvosa estate in O Rosal and concluded 15 September 2025 at the Viñadeiro vineyard in O Salnés
Estate Grown Yes
Sites Own vineyards in the O Rosal and O Salnés subzones, Pontevedra
Pressing Method Gentle Pressing After Pre-Cooling Of The Must, Under Reductive Conditions
Production Details Hand-harvested after an initial vineyard selection; transported in small refrigerated boxes and optically sorted berry by berry. Clean, settled musts fermented at controlled temperature. Fine-lees contact included periodic bâtonnage. Volatile acidity was 0.33 g/L. Recommended serving range is 10–12°C; formats shown are 37.5, 75 and 150 cl.
Tasting Notes Pale greenish-yellow with steely reflections; white fruit, citrus peel, fresh stone fruit, herbs and mineral notes; tense, precise and structured, with integrated acidity, a long saline finish and slight bitterness
Sources: www.riojalta.com ↗ · Compare this vintage
2024 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.1 g/L
Total Acidity 6.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Albariño
Classification D.O. Rías Baixas
Region Rias Baixas
Soil Loamy-sandy soils with high schist content in o rosal; decomposed granite in o salnés
Harvest Dates Harvest began 4 September 2024 at Silvosa in O Rosal, began twelve days later at Viñadeiro in O Salnés, and concluded 23 September 2024
Estate Grown Yes
Sites Own vineyards in the O Rosal and O Salnés subzones, Pontevedra
Pressing Method Grapes Were Chilled And Gently Pressed In An Inert Environment; Must Was Settled By Static Racking
Production Details Manually picked after vineyard cluster selection, carried in small refrigerated boxes and optically sorted berry by berry. O Salnés fruit was vinified at the Troviscoso facility. Fermentation was temperature controlled; fine-lees bâtonnage added texture and volume. Volatile acidity was 0.39 g/L. Recommended serving range is 10–12°C; formats shown are 37.5, 75 and 150 cl.
Tasting Notes Bright greenish-yellow; apple, pear, floral and citrus aromas; intense, fresh and balanced palate with a persistent saline-accented finish
Sources: www.riojalta.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 2 g/L
Total Acidity 6.12 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Albariño
Classification D.O. Rías Baixas
Region Rias Baixas
Soil Acidic, Sandy-textured soils with abundant schist in o rosal and decomposed granite in o salnés
Harvest Dates Harvest began 31 August 2023 at Silvosa in O Rosal and 8 September 2023 at Viñadeiro in O Salnés
Estate Grown Yes
Sites Producer plots in O Rosal and O Salnés, Pontevedra
Pressing Method Must Was Cooled To 10°C And Pressed In An Inert Atmosphere To Limit Oxidation
Production Details Clusters were selected in the vineyard, manually harvested, moved quickly in small boxes to refrigerated winery facilities and optically sorted grape by grape. O Salnés fruit was vinified at the Troviscoso estate winery. After settling, fermentation took place at 15°C; the wine was then held in tanks with its fine lees periodically stirred. Volatile acidity was 0.24 g/L. Recommended serving range is 10–12°C; formats shown are 75 and 150 cl.
Tasting Notes Bright greenish-yellow; defined Albariño aromas of apple, pear, ripe melon, citrus and flowers; fresh, broad and balanced, with good structure and a long finish
Food Pairing Appetizers, seafood, fish, soft cheeses, Asian cuisine, rice, pasta and poultry
Sources: www.riojalta.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Albariño
Classification D.O. Rías Baixas
Region Rias Baixas
Harvest Dates Harvest began 6 September 2022 at Silvosa in O Rosal and 9 September 2022 at Viñadeiro in O Salnés
Estate Grown Yes
Sites Producer plots in the O Rosal and O Salnés subzones
Pressing Method Must Was Cooled To 10°C And Pressed In An Inert Atmosphere To Avoid Oxidation
Production Details Fruit was selected by plot, clusters were selected in the vineyard, hand-picked into small boxes, transported refrigerated and optically sorted. Fermentation took place at 15°C. Recommended serving range is 10–12°C; formats shown are 37.5, 75 and 150 cl. The sheet's remaining analytical labels are internally inconsistent: it visually places 21.3 g/L under Total Acidity, 6.89 g/L under Volatile Acidity and 0.23 g/L under Dry Extract. These figures were retained as a source conflict and not silently reassigned to canonical analytical fields.
Tasting Notes Clean, bright greenish-yellow with golden reflections; intense apple, pear, apricot, lemon-peel and floral aromas; fresh, vibrant, structured and balanced, with a saline, lingering finish
Food Pairing Appetizers, seafood, fish, soft cheese, Asian cuisine, rice, pasta and poultry
Sources: www.riojalta.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 12.5%
Total Acidity 6.47 g/L
Grape Varieties 100% Albariño
Classification D.O. Rías Baixas
Region Rias Baixas
Harvest Dates Harvest began 16 September 2021 at Silvosa in O Rosal, continued 17 September at Viñadeiro in O Salnés, and ended 6 October 2021
Estate Grown Yes
Sites Producer plots in O Rosal and O Salnés
Pressing Method After Cooling And Maceration, Grapes Were Pressed Under Nitrogen In An Inert Atmosphere To Prevent Oxidation
Malolactic Fermentation 33%
Production Details Clusters were selected in the vineyard, hand-picked into small boxes and transported refrigerated; the entire harvest was optically sorted. After racking, clean must fermented at 15°C. Fine lees were periodically stirred until bottling. Dry extract was 21.9 g/L and volatile acidity 0.25 g/L. Recommended serving range is 10–12°C; formats shown are 37.5, 75 and 150 cl.
Tasting Notes Clean, bright green with golden reflections; pronounced apple, ripe pear, pineapple, quince and lemon-peel aromas; crisp and lively, with good structure and persistence
Food Pairing Appetizers, seafood, fish, soft cheeses, Asian cuisine, rice, pasta and poultry
Sources: www.riojalta.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 12.5%
Total Acidity 6.9 g/L
Grape Varieties 100% Albariño
Classification D.O. Rías Baixas
Region Rias Baixas
Harvest Dates Picking began 3 September 2020 at Finca Silvosa in O Rosal
Estate Grown Yes
Sites Producer vineyards in O Rosal and O Salnés
Fermentation Vessels Tanks
Pressing Method Membrane Pressing Under An Inert Atmosphere After Cooling And Maceration
Maceration 0.4167 days
Production Details Grapes were collected in 20 kg tubs, moved in refrigerated vehicles and sorted by cluster. Fruit was cooled to 10°C and macerated for 10 hours; clean must fermented in tanks at 15°C. Lees were periodically stirred until bottling. Dry extract was 28 g/L and volatile acidity 0.28 g/L. Recommended serving range is 10–12°C; the sheet shows a 75 cl format.
Tasting Notes Clean, bright greenish-yellow; ripe apple, pear, custard apple, citrus peel and stone-fruit aromas; creamy yet fresh, expressive and balanced
Food Pairing Appetizers, seafood, mild cheeses, Asian cuisine, rice, pasta and poultry
Sources: www.riojalta.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 12.5%
Total Acidity 6.8 g/L
Grape Varieties 100% Albariño
Classification D.O. Rías Baixas
Region Rias Baixas
Estate Grown Yes
Sites Producer vineyards in O Rosal and Cambados
Pressing Method Must Was Separated In Membrane Presses Under An Inert Atmosphere After Cooling And Maceration
Malolactic Fermentation 10%
Maceration 0.4167 days
Production Details Selected grapes were moved in 20 kg tubs under refrigeration and passed over a sorting table. Fruit was cooled to 10°C and macerated for 10 hours; settled clean must fermented at 15°C. Fine lees were periodically resuspended until bottling. Volatile acidity was 0.43 g/L and dry extract 22.4 g/L. The sheet shows 37.5, 75 and 150 cl formats.
Tasting Notes Bright straw-yellow with green hues; citrus rind, apricot, ripe white fruit, apple and pear; fresh, broad and structured, with a persistent citrus finish
Food Pairing Appetizers, seafood, salads, fish-and-rice dishes, poultry, fresh cheese, sushi and sashimi
Sources: www.riojalta.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 12.5%
Total Acidity 6.45 g/L
Grape Varieties 100% Albariño
Classification D.O. Rías Baixas
Region Rias Baixas
Harvest Dates Picking began 19 September 2018 at Finca Xan Grande in O Rosal
Estate Grown Yes
Sites Producer vineyards in O Rosal and Cambados
Pressing Method Gentle Pressing Under An Inert Atmosphere After Cooling And Maceration
Malolactic Fermentation 15%
Maceration 0.4167 days
Production Details Manually harvested grapes were placed in 20 kg tubs, moved under refrigeration and sorted by cluster. Fruit was cooled to 10°C and macerated for 10 hours; settled clean must fermented at 15°C. Lees were periodically stirred until bottling. Volatile acidity was 0.38 g/L and dry extract 24.8 g/L. Formats shown are 37.5, 75 and 150 cl.
Tasting Notes Clean, bright yellow with green hues; ripe apple, pear, apricot, citrus and exotic-fruit notes; lively, fresh and structured, with integrated acidity and a persistent finish
Food Pairing Appetizers, seafood, salads, fish-and-rice dishes, poultry, fresh cheese, sushi and sashimi
Sources: www.riojalta.com ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1135408 | — | — | wine-searcher.com ↗ |