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Pedralonga, Albariño Serea, 2025

White Wine from Galicia, Spain
$19.99
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Serea means "mermaid" in Gallego, and it's Pedralonga's coastal Albariño: hand-picked from ten- to fifteen-year-old, organically farmed vines near the Atlantic, then fermented and aged in stainless steel for three months with no oak at all. Nothing gets between you and the grape, which makes it an easy way into one of Rías Baixas's quietly serious family estates. Pedralonga means "big rock," after the huge chunks of granite sticking out of the family's soil. Francisco Alfonso planted the hillside cru in 1982. His son Miguel runs the estate now, and his rule in the cellar is to do as little as possible: he doesn't even de-stem the Albariño grapes. The vineyards have been organic from the start, with biodynamic practices added in 2007. Serea is the house's breezy, by-the-sea bottle, the one you open on a weeknight instead of saving it for an occasion.

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  • Provenance Assured: All wines are maintained in climate-controlled conditions at our shop until the moment of dispatch.

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More about Pedralonga

Granite minerality in every sip. Francisco Alfonso planted this 7.5-hectare cru on pure granite ten miles from the Atlantic in Rías Baixas, then spent decades farming it organically and (since 2007) biodynamically by the lunar calendar. The Albariño is 100% old vines, fermented with indigenous yeast, aged on lees until spring. Saline, nervy, profound—this is what terroir sounds like.

Wine Details

  • Grape Variety

    Albarino

  • Vintage

    2025

  • Size

    750ml

  • Farming Practice

    Biodynamic

  • Style

    Crisp

  • Sweetness

    Dry

  • Body

    Light Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Pulpo a la gallega (Galician octopus with paprika and olive oil), grilled sardines, raw oysters, clams steamed with garlic and parsley, or a plate of pan-fried padrón peppers.

Tasting Profile

Expect the classic coastal Rías Baixas Albariño profile: lemon, green apple and white peach, with a saline, sea-spray edge and the stony minerality that granite soils tend to give. Raised in steel with no oak, it should be light-bodied and crisp, with bright acidity and a dry, clean, slightly salty finish. Think of it as a fruitier cousin of Muscadet.

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