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VIDULAR WINERY  they have achieved numerous awards over the years and stand as one of the main white wine cellars in the region.


  The grape varieties they work with are Chardonnay, Albariño, Godello and Treixadura, which they combine. The planting system they use is the gullot, which is a French pruning system that is done on very vigorous land, to control them.


The first is the white grape variety. It is fine, elegant and is used in its brands, Ribera del Asón and Cantabricus.


It is a blend (mixture of two or more grape varieties) with Albariño. The first gives body and the second citrus aromas. Treixadura is one of the highest quality Atlantic whites, and it acclimatizes very well to Cantabria. For its part, the Albariño is one of the most recognized for its aromatic characteristics and its balanced acidity.






For volume orders, please  put  contact us to confirm the conditions of the order  and delivery service.



    • 1 Ribera del Asón bottle,  (1st Prize at the Enobar -  MADRID FUSION 2013)
    • 1 Cantabricus bottle 
    • 1 Brut bottle of Albariño Cantabricus




    Grape varieties:  Albariño (60%), Chardonnay (40%)

    Fermentation:  Stainless steel tanks at 17 ºC.

    Alcoholic grade:  12% Vol.

    Gastronomy:  Perfect accompaniment to all kinds of fish and shellfish.

    Tasting:  Bright yellow color with greenish tones. On the nose it presents fruity and citrus aromas. Fresh on the palate, balanced in body and acidity. Harmonious and long on the palate. It evolves well in the bottle Serving temperature: 12 ºC.

    Operating temperature:  12ºC.



    Grape varieties:  Treixadura (80%), Chardonnay (20%)

    Fermentation:  Stainless steel tanks at 16 ºC.

    Alcoholic grade:  12% Vol.

    Gastronomy:  Oily fish, mild sauces, white meats, risotto and semi-cured cheeses.

    Tasting:  Great freshness. Balsamic notes of eucalyptus, fresh grass, aromas that accompany it under a dazzling memory of white, tropical, citrus fruits..., orchestrated with a floral background. On the palate, its entry is sweet, unctuous, with good acidity and a fleshy character that combines with a long-expression personality that invites you to repeat.

    Operating temperature:  12ºC.



    Elaboration  by the champenoise method:

    After a first  fermentation and bottling,  A second alcoholic fermentation takes place in the bottle. This second fermentation is induced by adding the appropriate ratio of ferment and sugar. At this time the champagne bottle is closed with a special cork. It is then placed in such a way that the sediment or sediment falls into the neck of the bottle and  rest for nine months.  Then the disgorgement is carried out and the bottle is covered again, this time with the well-known mushroom-shaped cork stopper", they say. In this way a unique flavor is achieved.

    “It is quite different from the champagne from other regions, since it maintains the characteristics of the Albariño. It is not as dry as others and provides a lot of freshness. It is the first to be made in Cantabria”,  



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