Winemaker Notes
Aveleda Solos is an invitation to discover the geological diversity of the Vinho Verde Wine Region. In a region where granite soils cover 90% of the surface area, the Aveleda Solos range also explores the rare schist varieties found in the region, inviting you to discover the geological richness of Vinho Verde region.
Distinct textural depth, with a silky mouthfeel, enhancing the overall complexity and structure of the wine. Intense acidity that lingers, full palate feeling, very persistent. Grapefruit, mango and floral aromas.
Try with ceviche, eggplant, goat cheese.
Vegan-Friendly
Professional Ratings
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Wine Enthusiast
The schist soil gives its name to this fine wine. It has intense citrus and white fruits, shot through with minerality. A rich wine, dense and with a texture that will allow it to age. Drink from 2025.
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James Suckling
Dried nectarines, wet stones and fennel. This is quite fresh yet smooth and broad on the palate, driven by minerality and salinity. Dry and plump in the middle. Vegan.
Bright and aromatic with distinctive floral and fruity characteristics, Albariño has enjoyed a surge in popularity and an increase in plantings over the last couple of decades. Thick skins allow it to withstand the humid conditions of its homeland, Rías Baixas, Spain, free of malady, and produce a weighty but fresh white. Somm Secret—Albariño claims dual citizenship in Spain and Portugal. Under the name Alvarinho, it thrives in Portugal’s northwestern Vinho Verde region, which predictably, borders part of Spain’s Rías Baixas.
A cheerful, translucid, lemon-yellow and slightly pétillant white wine, Vinho Verde literally means ‘green wine’ and is named after the northwest Portugese region from which it originates. The ‘green’ in the name refers to the youthful state in which the wines are customarily released and consumed, not the color of the wine.
It is typically a blend of various percentages of Alvarinho, Loureiro, Trajadura, and Pedernã (Arinto). Following initial alcoholic fermentation, a natural, secondary malolactic conversion in cask produces carbon dioxide, giving Vinho Verde its charmingly light sparkle.