One of two whites, the 2018 Pricum Albarín Barrica is made with Albarín Blanco grapes from 12-year-old vines and does not smell of oak or barrels, despite the name. It's a fresh and dry style with notes of pippin apples and flowers. It fermented with indigenous yeasts and matured with the lees but without batonnage in a 2,500-liter oval-shaped French oak foudre for 10 months. It has a mellow palate that reveals ripe fruit and a lot of freshness, with a sensation of sweet fruit on the finish. 2,900 bottles were filled in August 2019.

The 2016 Pricum Albarín Barrica was produced with white Albarín grapes from ten-year-old vines on clay and stony soils at 850 meters in altitude. It fermented and matured with lees but without batonnage in a 2,500-liter oval-shaped French oak foudre for one year. It has a bright golden color and a developed nose with notes of dried flowers, chamomile, wet stones and a touch of petrol-like aromas. The palate has volume and sparkling acidity that makes it lively and intense, with a dry, stony finish. It's very tasty and has all that it takes for a nice development in bottle. 2,660 bottles were filled in November 2017.

The 2013 Pricum Albarín Barrica is produced with white Albarín grapes that are fermented and matured in a 2,500-liter, oval-shaped French oak foudre for 12 months (so it shouldn't really be called "barrica") in contact with the lees, but without going through malolactic fermentation. The nose shows white fruit and some spicy notes along with really well-integrated oak that offers balsamic and fresh developing notes of fennel and chamomile. The palate shows good volume with refreshing acidity and a mineral core that is balanced and elegant. A serious white for food that should develop nicely in bottle. Albarín is a very interesting, Atlantic white grape able to produce clean, transparent wines with good minerality. Around 2,482 bottles were produced.

There is one white wine, the 2009 Pricum Albarin Barrica is 100% varietal sourced from 60-year-old bush vines and tiny yields of less than 1 ton per acre. It was fermented in wood vats with native yeasts with malolactic in barrel followed by an additional 7 months of aging. Aromas of popcorn, mineral, melon, white peach, and almonds inform the nose of a deep, ripe, concentrated, savory, beautifully proportioned, silky-textured wine that will provide immense pleasure over the next 6 years. Master sommeliers take note! The Pricum wines of Bodegas Margon are made by the talented Raul Perez and it shows. Importer: Aurelio Cabastrero, Grapes of Spain, Lorton, VA; Tel. (571)-642-0343