Pedralonga
Rías Baixas · Galicia
A family estate farming a single granite parcel above the Umia - biodynamic, native-yeast Albariño and a rare Atlantic red, brought to the Maldives.
Galicia · Spain
Albariño · DoUmia
Adega Pedralonga is one of the quiet greats of Rías Baixas - a family estate in Val do Salnés farming a single granite parcel above the Umia, biodynamically and by the lunar cycle, with native yeast and no chemical correction.
Where much of the region has scaled up, the Alfonso family have stayed small and deliberate. The grapes are picked by hand, pressed without added sulphites, fermented with wild yeast and rested on the lees, then bottled unfiltered. The result is Albariño with real texture and saline drive, and - rarest of all - a Rías Baixas red, DoUmia, from the native Atlantic varieties Mencía, Caíño Tinto and Espadeiro.
The Alfonso family have grown grapes above the Umia valley for generations, and bottle under their own label from a single 7.5-hectare plot on the granite soils of Godos, in Caldas de Reis at the heart of Val do Salnés, the coolest, most Atlantic and most highly regarded sub-zone of Rías Baixas.
This is low-intervention winemaking in the truest sense. Pedralonga works biodynamically, following the lunar calendar, with no pesticides or mineral fertilisers in the vineyard and no chemical correction in the cellar. Fruit is hand-harvested, pressed without added sulphites and fermented on its own native yeast.
Each wine then rests on its lees, six months for the Albariños and nine to twelve for the red, which builds texture and a gentle, milky richness; everything is bottled unfiltered so the wines keep the salinity and grip of the granite they grow on. The result is Albariño with real depth and a saline drive, a world away from the simple commercial style.
The range we have selected is small on purpose: the estate Albariño from thirty-year-old vines, the terroir-driven Terra de Godos, and DoUmia, a translucent, lightly chilled Atlantic red made from the native Mencía, Caíño Tinto and Espadeiro that is one of the rarest expressions in all of Rías Baixas.
Store all three at 8–12 °C, away from light and vibration. As unfiltered, low-intervention wines they prefer a stable cellar and an upright rest before service. Once opened, the Albariños hold three to four days recapped and refrigerated; DoUmia is best finished within two days.
A bottle pours better when the team behind the bar knows why it's there. The SIMDI Beverage Academy is the Maldives' approved education centre for resort F&B - internationally certified courses in wine, structured bar training from Diageo, and tailored in-house modules built around the range on your list.
A bespoke programme written for your property around the wines on your list. We cover what your team actually pours: service temperatures, food pairing logic, label storytelling, and the upsell language that turns a house pour into a by-the-glass programme.
SIMDI delivers the Diageo Bar Academy curriculum to resort bar teams - guest engagement, classic cocktail families, spirits provenance, responsible service. Practical, accredited, and directly relevant to the brands on your back-bar.
The fastest route to a credible wine floor. The main grape varieties, principles of food pairing, and the language to recommend confidently. Closed-book multiple-choice exam, internationally recognised certificate.
The benchmark qualification for resort sommeliers and senior bar staff. Major and regional grape varieties, key producing regions, sparkling and fortified wines, structured tasting in the WSET Systematic Approach.
We arrange tastings at every resort on our roster - pour-throughs of the range with the SIMDI Beverage team, paired with your kitchen's raw bar and white-fish courses. Single-bottle ordering supported.