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Pazo San Mauro



Our Wines: Please click here to view wines

Location and Climate:

Located in the northwestern corner of Spain, the Denomination of Origin “Rias Baixas” is made up of 5 very different geographical sub-zones. Although each of the sub-zones has its own peculiarities, they all have important factors in common, such as variety and similarity of soils.


The Albariño is the cornerstone of all its wines and is capable of producing the best Spanish whites – both young and fruity wines with an enviable acidity, and refined and complex wines aged in bottle.

Other white varieties, such as Treixadura, Loureiro and Torrontés are also included in the elaboration of non-varietal wines. The Atlantic climate of the region is characterised by mild temperatures and abundant rainfalls, yet enjoys hours of sunlight necessary for the maturing of the grapes. 


The Grupo Vinícola Marqués de Vargas acquired the winery Pazo San Mauro in 2003. Since then, the new owners have invested heavily in both the restoration of its magnificent historical buildings and the construction of a new wine cellar with the most advanced technologies for the finest production of wine. Pazo San Mauro produce two white wines from the Albariño grape from grapes grown on the estate-owned vineyards.



The Pazo that overlooks the property that is located in the parish of San Pablo de Porto and belongs to the town of Salvaterra do Miño. Built in 1591, shortly after the chapel that was erected in 1582 in honor of San Mauro (or San Amaro) the Pazo was the main dwelling of Pereira de Castro, descendent of Sancho I of Portugal. Two magnificent family coats of arms that hang in the chapel attests to the history of the family. Vine cultivation has always been intimately linked to the history of the Pazo. Remains of an old winepress can be found in the building, proving that wine was already being made in the Pazo in the 16th century.

The first modern Bodega was built in 1988, when the Pazo San Mauro winery was established.

Viticulture Information:

During the harvest, a rigorous selection of grapes exclusively from the estate vineyards takes place. They are hand picked in 20kg boxes. Once harvested, the stalks are removed and a cold maceration is carried out, during which time the skins are in contact with the must for several hours in order to extract the highest degree of aromas.
This is followed by a 15 day fermentation in stainless steel tanks at 17°-18°C. One of the wines produced in the winery (Sanamaro Albariño) is put through a process of “sur lie” and “battonage”, in which the lees are in contact with the wine for several months in stainless steel tanks. The result is a more complex wine with an oily texture. The Grupo has made significant investments in the installation of the most technologically advanced equipment to further improve the quality of the wines.



Francisco Javier Perez de Vergara: one of the greatest oenologist of Rioja

Cristina Mantilla: one of the leading and most acclaimed oenologists from D.O. Rias Baixas.

Jorge Peique: their young and talented winemaker