rías Baixas
“Land of mists and mellow fruitfulness”
Susie and Peter, Wine Blast Podcast
Northern Spain is often overlooked in favour of warmer southern climates, but here you’ll find a winding, sea-laced coastline that feels like a well-kept secret. This is Rías Baixas, the jewel of Galicia, where misty hills roll into the Atlantic and pergola-trained vines stretch above mossy granite.
Albariño dominates mostly, bright, saline, citrusy wines evocative of the ocean. But, here you will also find quality red wines starting to emerge from this cooler climate.
Here’s the best part; the seafood is out of this world. You’ll encounter grilled razor clams, Galician octopus (pulpo a la gallega), and fresh-caught percebes (gooseneck barnacles) all in abundance.
the info
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This trip to Rías Baixas can be combined with a visit to Santiago de Compostela, the end of the Camino de Santiago, a historic pilgrimage walked for centuries.
A full itinerary will be coming soon.
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Rías Baixas is a seafood lover’s dream, with fresh Atlantic delicacies pulled daily from its estuaries.
Don’t miss pulpo a la gallega (Galician octopus), razor clams, zamburiñas (mini scallops), and the famously local percebes (gooseneck barnacles).
Add in empanadas gallegas (Galician pies), tetilla cheese, and a glass of crisp Albariño, and you’ve got a feast that’s pure Galicia.
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Take waterproofs: Yes, you are in Spain, but you are in green Spain. Its green, its lush…because it rains frequently here. Embrace it!
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Ready to live the Weekend Wine Life?
Itinerary coming soon!
Rías Baixas is best known for Albariño, the region’s flagship white grape, which makes up over 90% of plantings. Albariño thrives in the cool, Atlantic-influenced climate and granite soils, producing wines that are crisp, aromatic, and mineral-driven. Alongside Albariño, small amounts of other indigenous white grapes are grown including Loureiro, Treixadura, and Caíño Blanco.
While Rías Baixas has traditionally been a white wine region, interest in red varieties is growing, particularly with grapes like Caíño Tinto, Espadeiro, and Loureira Tinta. These reds are fresh, light-bodied, and aromatic, offering a fascinating glimpse into Galicia’s broader winemaking heritage, and marking an exciting new chapter for the region.
How it is made
Winemaking with Albariño in Rías Baixas is all about preserving the grape’s zesty acidity and bright aromatics. After hand-harvesting, the grapes are gently pressed, and many producers focus on cool fermentation in stainless steel to retain the delicate fruit notes.
But, whilst concrete eggs are being laid in wineries around the world, innovative wineries like Altos de Torona and Pazo de Almuiña are egg-xperimenting in Rias Baixas by fermenting their wines in granite eggs instead of steel. It is their most famous igneous rock after all!
Granite eggs work in a similar premise to concrete eggs, the wine is kept in constant movement during fermentation so the lees do not settle giving a more rounded wine.
Granite is porous so allows a small amount of oxidation which can be beneficial for the wine, whilst not imparting any flavour. On your trip, you may even see some of these pricey granite eggs!
How does it taste?
Albariño is bright, zesty, and considered by many as a sea breeze in a glass. Expect aromas of ripe lemon, green apple, white peach, and orange blossom, often layered with a subtle saline minerality that hints at the Atlantic coast where it’s grown.
On the palate, it’s typically dry and crisp, with mouth-watering acidity and a light-to-medium body.
what is rías baixas do?
useful terminology
Lías – Lees; the dead yeast cells left after fermentation. “Sobre lías” means the wine was aged on lees for extra texture.
Pergola training (parra) – A traditional vine training system where vines are grown overhead to protect grapes from humidity and allow airflow.
Atlantic influence – Refers to the cooling effect of the nearby ocean, giving the wines their freshness and salinity.
A Brief history
Winemaking in Rías Baixas dates back to Roman times, but the region’s signature grape, Albariño, is believed to have been cultivated by monks in the Middle Ages. For centuries, small family plots dominated production, using traditional pergola systems to combat the region’s damp climate. The area gained official recognition in 1988 with the creation of the Rías Baixas DO, sparking a quality revolution that transformed it into Spain’s leading white wine region.
