# Nora Albariño (2024)

- **Producer:** Bodegas Viña Nora
- **Colour:** white
- **Type:** still
- **Grapes:** Albariño
- **Region:** Galicia, Spain
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €13
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** blossom, apple, pear, peach, apricot, lemon, grapefruit, butter, cream, toast

## About this wine

Bodegas Viña Nora, founded in 2002, is situated on a natural terrace overlooking the Miño River in the Condado do Tea sub-region of Rías Baixas, Galicia. This inland location, bordering Portugal, experiences warmer and less rainy conditions than coastal sub-zones. The estate specializes in showcasing a weightier, more structured expression of the Albariño grape. Under the guidance of winemaker Emilia Schmidt Staneloni, who was named 'Young Winemaker of the Year' in Rías Baixas by Tim Atkin, the winery crafts wines that beautifully balance Galicia's signature Atlantic freshness with a rich, succulent texture derived from the unique local microclimate and thoughtful winemaking.

## Interesting facts

- The winery's vineyards are trained on traditional granite pergolas (parrals) to elevate the canopy and protect grapes from Atlantic humidity.
- Winemaker Emilia Schmidt Staneloni was named 'Young Winemaker of the Year' in Rías Baixas by Tim Atkin in his 2025 report.
- Exactly 10% of this Albariño is fermented and aged in French oak barrels to add a creamy texture without overpowering the fruit.

## Food pairing

The high natural acidity of this Albariño cuts through the richness of seafood and creamy cheeses, while its medium-plus body and subtle oak-derived texture allow it to stand up to weightier dishes like pan-seared white fish and scallops. The wine's saline minerality acts as a natural flavor enhancer for shellfish.

## Wine making process

The grapes are hand-harvested from vines averaging 20 to 30 years old, grown on sandy-loam soils over granitic bedrock. To protect the grapes from high humidity, the traditional parral (pergola) trellising system is used. Upon arrival at the winery, the fruit undergoes a pre-fermentation cold maceration on the skins for six hours to maximize aromatic extraction. Fermentation takes place at controlled temperatures. While the majority of the wine is aged on its fine lees in stainless steel tanks for four months with regular battonage, exactly 10% of the blend is fermented and aged in second-use French oak barrels before being blended back to add structural volume and complexity.