Region: DO Ribeiro, Galicia.

Harvest: Pre-selection in vineyard. Manual harvest in boxes of 15 kgs. Selection of grapes in the cellar.

Varietals: Mencia and Brancellao

Alcohol: 12.5% Volume.

Production: De-stemmed without crushing. Fermentation in stainless steel tank at controlled temperature. Soft pressing, malolactic fermentation, static stabilization.

Type of bottle: Bordeaux. 

Vino Alberte Tinto Bodegas Nairoa

Other Notes:

Pairing: Ideal accompaniment to traditional Galician cuisine. Excellent with “pulpo a feira”, “lacón con grelos” and “carne o caldeiro”.

Should be served: Optimum service temperature 12º – 14º C.

Cellaring: Throughout the first 18 months, it will retain its entire aromatic fullness.


Silver Medal    Topwine, 2019

Silver Medal    Guía de Vinos, Destilados y Bodegas de Galicia, 2019