Información TécnicaInformation

  • Ageing
  • Appellation
    Rias Baixas
  • Grape
  • Country
  • Recommended Pairing
    Soft cheeses, Seafood, Rice, White fish
  • Zones
  • Alcohol
  • Ocasiones
    Cena sin niños
  • VIVINO Points

Nota de CataTasting notes


Elegance and freshness, along surprising for its gastronomic versatility. Pazo Barrantes harmonizes body and subtlety, complexity and exuberance, longevity and enjoy immediately.


intense floral aromas, fruity and balsamic


The Winery

Pazo de Barrantes

In 1991 Vicente Cebrián founded this winery in the Salnés Valley, on the left bank of the Ría d'Arosa, in the province of Pontevedra. This winery is based in the Pazo Barrantes itself.

This 12-hectare estate is home to a single grape variety: Albariño. This grape, which reigns supreme in the majority of Galician estates in the Ría d'Arosa, is cultivated using the traditional vine training system, which favours ventilation and sunshine for the grapes, as well as facilitating treatment, fertilisation and harvesting operations. The soil is sandy, shallow and sufficiently acidic. All these qualities allow the Albariño variety to grow in optimum conditions.

Pazo Barrantes Albariño

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Descripción de Pazo Barrantes AlbariñoDescription of Pazo Barrantes Albariño

  Pazo Barrantes is a white wine from the Pazo Barrantes winery, owned by the emblematic Marqués de Murrieta winery from La Rioja.Pazo Barrantes is made only with Albariño grapes in Galicia and has the Rías Baixas Denomination of Origin.It is a fresh and fruity wine, very well structured and elegant. A wine with body and character that does not give up freshness of white fruits and flowers. Cheerful and versatile, this young Albariño will pair our meals perfectly, especially with fish, seafood or rice dishes.

Recomendamos maridarlo conIdeal pairing

  • White fish
    White fish
  • Rice
  • Seafood

Elaboración Pazo Barrantes AlbariñoMaking notes Pazo Barrantes Albariño

Notas del Viñedo

Making notes

The clusters, once descarled, are pressed softly and slowly in a pneumatic press. Decantation of small particles in suspension, typical of the must prior to fermentation. Fermentation at controlled temperature of 10ºC for 30 days in stainless steel. It remains in contact with its fine lees for two months to get texture and density.


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