Benito Santos started making wine in the 1930s to sell in his grandfather’s bar. His wines consistently won prizes at the annual Fiesta de Albariño in Cambados and in 1979, he founded his own winery. Benito Santos was also instrumental in the creation of the Rias Baixas Designation of Origen (DO) in 1988. In 2002 the winery was extended further by Santos’ successors. The vineyards are all certified organic, which is quite rare in rainy Rías Baixas. Committed to natural winemaking techniques, Benito Santos wines are fermented with native yeasts and involve minimal sulfur. This Albariño has aromas of ripe peach, apricot, dried pineapple, and white flowers on the nose, which continue on to the palate. Three months of lees contact further enhances some of the flavor compounds and rounds out the palate. There is also a bit of salinity and minerality in the wine, a reflection of its proximity to the ocean. While this Albariño is delicious on its own, refreshing acidity makes it a great companion to foods that are both rich and spicy.