2019 Ailalá Tinto Ribeiro, Galicia, Spain

The Moment

This is the bottle you open when you want a red that feels alive — fresh fruit, floral lift, and just enough structure to keep things interesting.

It’s vibrant without being heavy.
Serious without being serious.
And made for nights where the food keeps coming and the bottle disappears faster than expected.

A chilled glass of this turns any table into a Spanish tapas bar.

What It Feels Like

The nose is lifted and expressive from the first swirl.
Wild cherry, raspberry, and plum skin lead, followed by soft violet and lilac aromatics. Beneath the fruit sits a subtle layer of cinnamon, chalk, and a whisper of blonde tobacco that adds quiet complexity.

On the palate, it’s medium-bodied and vividly fruity with a rounded, almost “sappy” texture that makes each sip feel generous. Bright, bracing acidity keeps everything energetic, while soft, rounded tannins provide structure without heaviness.

The finish is long, fresh, and lightly spiced — dominated by red fruit and a gentle savory edge that keeps you coming back for another sip.

Why We Love This Bottle

Because this is Galicia at its most drinkable.

Ailalá Tinto captures the wild, Atlantic-influenced energy of northwest Spain — bright fruit, mineral tension, and a slightly rustic charm that makes it incredibly food-friendly.

It’s the kind of red that works year-round: lightly chilled in summer, table-ready in cooler months, and always adaptable to whatever’s on the plate.

A true “if you know, you know” bottle.

Pair It With

Perfect with:

• Jamón serrano or charcuterie

• Spanish olives + marcona almonds

• Grilled steak or lamb skewers

• Mushroom dishes or roasted vegetables

• Octopus or soy-glazed salmon

Also excellent with pizza, tapas, and anything salty + savory.

The Details

Region: Ribeiro DO, Galicia, Spain
Blend: 85% Sousón, 15% Brancellao, Ferrol & Caiño Longo
Body: Medium
Style: Fresh, vibrant, structured red
Farming: Biodynamic vineyards
Aging: Stainless steel + used French oak (4 months)
Soil: Granitic “sábrego” sands
Serve: Slightly chilled (15–16°C / 58–60°F)