Ailala Treixadura, Ribeiro, Galicia, Spain, 2024

Grape: 100% Treixadura, lees ageing with stirring, unoaked

Producer Tasting Note:

A complex and layered expression of Treixadura, with vibrant aromas of lemon curd, apricot, white flowers and herbal overtones. Full and textured, juicy apricot and white peach flavours are balanced by tangy blood orange, lemon and grapefruit peel.

Critic's Tasting Note:

"The very young varietal white 2024 Ailalá Treixadura is clean and expressive, with herbal notes, hints of flowers and white fruit. The grapes achieved good ripeness, and the wine has 13% alcohol, while it also keeps good freshness, which provides balance. It's tasty and clean, with the same flavor notes on the palate that were found as aromas on the nose. 25,000 bottles were produced. It was bottled in February 2025."  Drink 2025-2028

91+/100 points, Luis Gutiérrez, July 2025

Also awarded 90/100 points, Tim Atkin MW, and 91/100 points, Vinous, 2026

Vineyard: The grapes come from a selection of parcels in estate vineyards in the Avia River Valley, which are located in the D.O. Ribeiro within the Galicia region of Spain. The D.O. is located between the Rias Baixas to the west and Ribeira Sacra to the east. The grapes for this wine come from vineyards in the Avia Valley. The vines are planted on a combination of terraced plots known as socalos, and sloped plots orientated to maximise exposure to the sun. The soils in the region are granitic sands, known locally as sábrego, which warm up quickly and retain the heat. The region is greatly influenced by the Atlantic Ocean with relatively high rainfall and humidity, although its inland location shelters it from the impact of Atlantic storms. High levels of sunshine allow the grapes to reach excellent maturity levels, however the characteristic high acidity from the cooler influences, results in wines of great balance. The grapes are hand-harvested at optimal maturity.

Winemaking: The grapes were cooled and pressed with pneumatic press under temperature controlled conditions. The musts were separated and naturally clarified. Fermentation took place at low temperatures and remained on the lees for four months, during which regular stirring imparted complexity and texture to the wine. The wine was rested in stainless steel vats for several months until bottling took place on a "Flower Day" the following summer.

Estate: Ailalá-Ailalelo is a viticultural project created in 2011 on the concept of being new, young and fresh created by winemaker Inma Pazos, sommelier Miguel Montoto, and famous producer Coto de Gomariz, who produce wines with a clear identity built around the concept of terroir. Produced from indigenous varieties, the wines highlight the character of the North West of Spain, where the strong, cooling Atlantic influence is combined with sustainable cultivation techniques reflect the utmost care for the land. Ailalá is a Galician word, used in traditional folklore that has clear Celtic origins. Although it does not have a direct translation, is a cry of joy: 'Ailalá!, Ailalelo!', it’s the Galician equivalent of Olé!

Food Match: It's all about the fish! Try with traditional Pulpo a la Gallega (octopus with paprika) or Empanada de Zamburiñas (scallop pie), crab, lobster, sushi & sashimi, grilled fish, white meats, vegetable croquettes with aioli, soft cheeses