Información TécnicaInformation

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

Nota de CataTasting notes


Bright yellow intense.


His nose is enveloping, of exalting finesse, complexity and persistence ranging from white flowers - gardenias, flower of the magnolia tree - up fresh fruits - quince - with notes


In mouth combines power with finesse presenting freshness and structure. Looks balanced throughout its route, creamy and smooth passage, friendly and very stylish.

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.

La Comtesse

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Descripción de La ComtesseDescription of La Comtesse

  The Comtesse is the most exclusive white wine of Pazo de Barrantes, the winery Las Rías Baixas of Marqués de Murrieta, one of the wine references in Spain.After 10 years of intense work, the winery released this limited production wine, with a spectacular journey typical of white wines aged on lees.The Comtesse shows an aging of 12 months in vats plus another 10 months in concrete tanks, which gives it a sophisticated elegance typical of this series of wines.The Comtesse has high scores and a great value for money.

Recomendamos maridarlo conIdeal pairing

  • Rice
  • Seafood

Elaboración La ComtesseMaking notes La Comtesse

Notas del Viñedo

Vineyard of old strains located on the farm Pazo de Barren.

Making notes

Skewing of the clusters previous entry into press, to avoid the assignment of herbaceous scratch flavors. A slow and soft pressing allows to intensify the extraction of aromas of the grapes from old strains. Once shifted, the clean must is fermented in Tino of 3,000 liters of fine grain from fine grain, for 60 days at controlled temperature (10ºC). For 4 months it remains in contact with its lees, in order to increase its volume and intensity in the mouth.


The composition of the floor in the farm is of a sandy, shallow and something acidic.

Opiniones reales de clientes


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