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Leirana Albariño 2023 - Forjas del Salnés
Bodegas Forjas del Salnes

LEIRANA ALBARIÑO 2023 - FORJAS DEL SALNÉS

  Spain / Rias Baixas
€28.60
€24.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

The attractive purity of the Galician wines!

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Why do we love it?

Leirana Albariño 2023 from Forjas del Salnés in Rías Baixas stands out as one of the most expressive and characterful interpretations of Albariño. Crafted under the expert hand of renowned winemaker Raúl Pérez, this wine masterfully balances intensity with elegance. Acclaimed by critics, it earned 94 points from both Robert Parker’s Wine Advocate and James Suckling, who praised it as one of the coolest and most compelling Albariños at its price point. Tim Atkin MW also awarded it 93 points, further cementing its reputation as a benchmark wine from the region.

The story of Forjas del Salnés began in 2005 with Rodrigo Méndez, grandson of Francisco Méndez, one of the founding figures of Rías Baixas appellation. The winery also enjoys the support of the celebrated Spanish winemaker Raúl Pérez. Rodrigo represents the fifth generation of a winemaking family with over three centuries of tradition. Raúl Pérez, on the other hand, is one of Spain’s most acclaimed winemakers, a passionate advocate of biodynamic viticulture and the revival of native Spanish grape varieties.

Together, they chose to go against the grain of the 1970s trend that favoured replacing old vines with new ones for higher yields. Instead, they nurtured ancient local vineyards, preserving the authentic heritage of Galicia. The winery was named Forjas del Salnés — “Forjas” meaning forge — in honour of Rodrigo’s grandfather Francisco Méndez, who was not only a vine grower but also a blacksmith. Today, Forjas del Salnés cultivates 7.5 hectares in the villages of Meaño, Sanxenxo and Barro, using traditional methods with deep respect for the terroir and minimal intervention.

Leirana Albariño 2023 Forjas del Salnés comes from 40–60-year-old vines planted in granitic and sandy soils near the Atlantic. The wine ferments with ambient yeasts in stainless steel tanks (30%) and large oak foudres (70%), then matures on its lees for six months, gaining complexity and texture without losing the pure expression of its origin or the vibrant character of the grape.

Leirana Albariño 2023 Forjas del Salnés is ready to enjoy now, but will undoubtedly evolve beautifully over the next five years — if you have the patience to wait.

 

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

On the nose, it bursts with aromas of lemon, citron, lime, lemon blossom, white peach, ginger and a subtle mineral touch.

On the palate, it’s medium to full-bodied, with sharp acidity and impressive concentration. Juicy peach, honeysuckle, beeswax, lemon and pineapple are layered with a long, saline and mineral finish — typical of the variety and the region.

Technical stuff
Color White
Type Dry
Year 2023
Alcohol 12,5%
Origin Rias Baixas, Spain
Variety Albariño
Aromas lemon, citron, lime, lemon blossom, white peach, ginger, mineral touch
Bottle Size 750 ml
Barrique 70% for 6 months
Serving temperature 10–12°C
Aging 5 years
Closure Cork
Organic No

LEIRANA ALBARIÑO 2023 - FORJAS DEL SALNÉS

PAIR IT

Pair it with seafood risotto with lemon zest, raw shellfish, or grilled chicken thighs marinated in honey, soy sauce and lime.

Lasagna in the oven with mushrooms and prosciutto

Ingredients 

  • 20g butter
  • 2 onions, chopped
  • 3 cloves of garlic, melted
  • 750gr Portobello mushrooms cut in half
  • 15gr dried porcini mushrooms soaked in 150ml of hot water
  • 2 tablespoons of fresh thyme leaves
  • 200gr thin slices of prosciutto
  • 200gr grated mozzarella
  • 8 leaves of fresh lasagna
  • 2 tablespoons panko
  • 2 tablespoons grated parmesan cheese 

For the béchamel: 

  • 100gr butter
  • 100gr flour
  • 850ml semi-skimmed hot milk
  • 3 tbsps. grated parmesan cheese

Directions 

Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences. 

For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan. 

In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.

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