Galicia

• Albariño: light to medium-bodied, crisp and citrusy with vibrant acidity, aromas of peach, apricot, lemon zest, and a signature touch of saline minerality.
• Godello: medium to full-bodied white, creamy texture and mineral backbone, offering layers of ripe orchard fruit, subtle herbs, and impressive depth.
• Treixadura: aromatic, adding body and richness to blends; gentle lemon and golden apple notes, balancing high-acid white wines with weight and moderate alcohol.
• Loureiro (Loureira): highly aromatic with exotic floral notes, bright acidity, and low alcohol; commonly used in blends to lift the bouquet and add freshness.
• Mencía: elegant, medium-bodied reds with fresh red cherry, bramble fruit, stony minerals, and herbal hints; lively acidity and moderate alcohol, echoing a refined, Old World style.
• Caiño Tinto, Sousón, Brancellao & Merenzao: indigenous red varieties blended for freshness and aromatic intensity; Caiño Tinto brings acidity, Sousón and Brancellao add deep color and floral notes, while Merenzao offers pale, fragrant character—resulting in light-hued, vibrant reds with minimal oak influence.

In Galicia, sustainability in winemaking is shaped by both the region's lush landscapes and the challenges of its humid Atlantic climate. Many vineyards adopt traditional methods like the parra training system, which elevates vines to enhance airflow and reduce rot, minimizing the need for chemical fungicides. This approach often incorporates polyculture, where vegetables or grasses grow beneath the vines, boosting biodiversity and soil health. The small, steep vineyard plots in areas like Ribeira Sacra are typically hand-tended, reducing fossil fuel use and soil compaction while preserving the natural landscape. A growing emphasis on organic and biodynamic practices is emerging, particularly in areas with more favorable conditions. Inland regions, where the climate is slightly drier, allow some growers to experiment with organic methods, avoiding chemical fertilizers and enhancing vineyard biodiversity. In Rías Baixas, some estates are exploring biodynamics, using cover crops and beneficial insects to naturally protect vines. Formal sustainability programs, like Spain’s Wineries for Climate Protection certification, further encourage wineries to reduce their carbon footprint, manage water resources, and minimize waste. These efforts reflect Galicia's commitment to balancing its rich winemaking traditions with modern sustainability needs.

Wine tourism in Galicia offers a rich tapestry of experiences that blend the region's natural beauty with its vibrant winemaking culture. In Rías Baixas, visitors can explore the scenic wine routes by biking or driving through the Albariño vineyards. These routes are well-marked and lead enthusiasts through picturesque areas like Val do Salnés and O Rosal, where family-run wineries provide tastings of their fresh Albariños, often paired with local seafood like oysters or mussels. The coastal setting offers breathtaking views of the Atlantic, creating a perfect backdrop for these intimate, wine-centered excursions. In the Ribeira Sacra region, wine tourism takes on an adventurous edge with canyon tours that highlight the area's dramatic landscapes. Catamaran tours along the Sil River provide unique perspectives of the steep vineyard terraces and historical monasteries perched on the cliffs. These tours often include visits to nearby wineries where visitors can taste the region's distinctive Mencía wines. On land, notable viewpoints like Balcones de Madrid offer stunning panoramas of the Sil gorge, while the Doade wine train offers a novel way to experience the vineyards. Throughout Galicia, wine tourism is a journey that combines the enjoyment of wine with an appreciation of the land and its history, offering a diverse range of experiences for wine lovers.