Do Ferreiro Rias Baixas Albarino 2024

This is from the Salnes subzone on Rias Baixas, quite close to the Atlantic Ocean. They have quite old vines that are planted in the Pergola method to allow airflow and manage disease pressure. According to the winemakers who we had the opportunity to have here in SF, 2024 was iconic vintage with a decade plus of potential aging. The nose is gorgeous from the off with a quite clean and focused aroma set of kaffir lime| makrut lime, salt kissed wet stones, and just there white fleshed stone fruits. On the palate this just shy of moderate in weight with a great sense of texture and a flavor set that echoes the nose with lime, sea spray and wet stones. -D&M Tasting Notes, MK April 2026

CRITICAL ACCLAIM:

“When I tasted this wine in mid-June, the nose of the 2024 Albariño was still too closed and a little reductive to show its true colors, but it was in the palate where I could see the harmony and balance of the year, a year with purity and elegance, with a perfect balance between alcohol and ripeness and freshness and acidity, with textbook parameters for good development of aromatics and flavors while keeping the spark from the granite soils. It's very Salnés. Some 90,000 bottles will be produced, but some wine is still to be bottled and kept with the fine lees in stainless steel.” - 94 PTS., LUIS GUTIERREZ, WINE ADVOCATE (07/2025)

“The Mendéz family's textbook Albariño uses grapes from a mind-boggling 164 small parcels in the Val do Salnés villages of Cambados, Castrelo, Meaño, Ribadumia and Sanxenxo. The kind of wine that makes you long for a plate of fresh seafood, it's racy, pure and superbly balanced, all citrus, lime and wet stones and impressive palate length.” - 94 PTS., TIM ATKINS (06/2025)

“One of the standard-bearers of the appellation, the 2024 Albariño Do Ferreiro is also the producer’s flagship wine, blended from 164 plots over several hectares across the Val Do Salnés, the most important and historic subzone of Rias Baixas. Light-bodied, it offers sublime lemony and tangerine flavor and a grippy texture kept fresh and nervy from the lovely acidity. It’s a beautifully balanced wine that will continue to drink well another 6-8 years.” - 01 PTS., JEB DUNNUCK (01/2026)

DISTRIBUTOR NOTES:

OVERVIEW: “Do Ferreiro Albariño is a blend of the best fruit from different zones and terroirs within the Salnés Valley and it is the wine that defines the winery. It is serious and balanced, complex and very complete with fully developed aromas and flavors, with a long, harmonious palate featuring vibrant acidity and a strong mineral, stony component. Do Ferreiro is a very dry, varietally correct wine that is really representative of the Salnés Valley terruño. Expressive and harmonious,  combining power and freshness; Do Ferreiro Albariño is capable of developing in bottle for 10 years or more.”

VINIFICATION: 6" Bunches are hand-selected in the vineyard, handpicked, and placed in small crates. Grapes are destemmed, cold-macerated for a few hours, and pressed. A natural yeast fermentation begins using a pied de cuve from the winery’s historic Cepas Vellas vineyard, followed by aging on the lees for six to nine months without bâtonnage in stainless steel tanks. No malolactic fermentation, unfiltered, light bentonite fining."

WINERY PROFILE: “Highly regarded for crafting world-class white wines from albariño with incredible transparency, flavor, and depth, Do Ferreiro has become a reference point for the variety. They farm over 175 tiny plots of albariño by hand, all located in the heart of the Salnés subzone of Rías Baixas. The valley’s proximity to the ocean, ideal climate due to the natural protection by mountain ranges, and decomposed granitic soil have gained the reputation for being the ideal region in Rías Baixas for producing profound, terruño-driven albariño wines capable of improving in bottle. Do Ferreiro does not blend other grape varieties into their albariño wines, as is common in Rías Baixas. Farming is practicing organic, and fermentations are exclusively carried out by native yeasts.”