Important grapes in Spanish white wine

• Albariño : Fresh, citrusy and salty grape from Galicia – especially Rías Baixas. Suitable for seafood and acid-driven gastronomy.
• Godello : Grown in Valdeorras and Bierzo. Structured wine with minerality, yellow fruits and often a subtle creamy texture. Suitable for aging and barrel aging.
• Verdejo : From Rueda. Aromatic and fruity with notes of fennel, lime and grass. Can be steel-fermented or barrel-aged.
• Viura (Macabeo) : Widely used in Rioja and Cava production. Barrel-aged Viura from classic Rioja can develop nutty aromas and complexity with age.
• Xarel·lo and Parellada : Used primarily in Cava, but also found as stand-alone white wines with freshness and low alcohol.

Important regions for white wine in Spain

• Rías Baixas (Galicia) : Cool, maritime climate. Home of Albariño – often salty, crisp and mineral.
• Valdeorras and Bierzo : High altitude areas with Godello in an elegant and mineral style.
• Rueda : Verdejo in both modern and classic styles. Often fresh, but also with barrel and lees contact.
• Rioja : Viura can be barrel-fermented and matured for many years. Classic white wine with great complexity.
• Penedès : Base for Cava and Xarel·lo-driven white wines. Both sparkling and still wines with acidity and citrus.

Several producers work with organic or biodynamic approaches, low intervention and natural fermentation, resulting in authentic and personal wines.

Frequently asked questions about Spanish white wine