Though Xurxo Alba’s family has been farming in Rías Baixas for generations, he’s the first to bottle the fruits of their labor. His Albino Tinto is essentially a Blanc de Noirs in that it’s made from the Caiño Tinto, a rare, local red varietal that’s direct pressed to extract little to no color from the skins. Organically grown, harvested by hand, fermented spontaneously, the wine then rests for 12 months in neutral oak. The nose calls to mind ripe yellow apples accented with lemon, earthy funk, and a distinct almond nuttiness. It’s medium-bodied with a lively acidic backbone, distinct salinity, and precise notes of underripe pineapple, kiwi, and fresh cut lemon. Pair with braised white beans and kale salad or sardine bruschetta with tomato and red onion.