Winegenie
winegenie.com/wine/mar-de-frades-albarino-2025-2 · data sheet · generated 2026-10-25

Mar de Frades Albarino 2025

750 ml Albariño Rías Baixas, Spain 2025

Mar de Frades Albarino 2025 is a dry, light-bodied white from Albariño (Rías Baixas, Spain), in the crisp, dry whites style. Acidity is very high; oak influence is none. Good with aperitif, roast chicken, shellfish, Spanish tapas.

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In stock according to the merchant's own listing
£18.95
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Affiliate link via /go/. Price from the merchant feed, seen Sun, 25 Oct 2026 05:17:20 GMT.
Taste profile
inferred · confidence 0.45
sweetness
1 / 5
dry
Albariño prior
body
2 / 5
light
Albariño prior
acidity
5 / 5
very high
Albariño prior
oak
1 / 5
none
Albariño prior
Estimates by WineGenie, not the merchant's or a critic's words. Built from the grape's typical profile, the appellation, terms in the name and the merchant's description. How this works.
Facts
Style
Crisp, dry whites
rules-v1
Colour
White
merchant feed
Origin
Rías Baixas · Spain
merchant feed
Grapes
Albariño
lexicon
ABV
12.5%
Slurp product page
Farming
not stated
—
Vegan
yes
merchant description
Critic score
none
merchant feed
Drinking window
not stated
—
Decant
not stated
—
Food
inferred from grape and style
Occasions
summer · picnic · midweek
inferred
About Albariño
Typical aromas: citrus, grapefruit, white peach, apricot, saline. Serve at 6–9 °C. Grape page.
knowledge base
Typical for Albariño · knowledge base
Sweetness
bone dryluscious
dry · 1/5
Body
lightfull
light · 2/5
Acidity
lowhigh
very high · 5/5
Oak
noneheavy
none · 1/5
Alcohol
lowhigh
moderate · 3/5
Typical for the variety; not a measurement of this bottle.
Similar wines · by structure and price
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Adega Ponte da Boga Albariño, Ribeira Sacra 2024
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Merchant's description

Mar de Frades Albarino comes from selected vineyards in the Val do Salnes, from both their own and those of independent winegrowers, where the methods used are respectful of the conditions of the environment and the winegrowing culture of the Ri­as Baixas D.O. A manual harvest is carried out into small crates, and the grapes are selected with the utmost care. The must undergoes maceration using the Ganimede method for 8-10 hours, which allows for the optimal extraction of aromas and preservation of the saline character of the grapes, avoiding the use of sulphur derivatives. Fermentation takes place using indigenous yeasts so as to conserve the aromas that are so characteristic of the region, followed by meticulous work with the lees, giving the wine volume and balance, and enhancing its longevity.

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