Caíño is a distinctive grape variety primarily found in Galicia, northwestern Spain, particularly within the Rías Baixas and Ribeiro appellations. Known for its thick skins and vibrant acidity, Caíño consistently produces wines of remarkable freshness and detail. The aromatic profile is marked by intense red and dark berry notes, such as raspberry, blackberry, and cherry, interwoven with herbal nuances and hints of black pepper and violets. On the palate, Caíño exhibits pronounced acidity and moderate tannins, lending structure and a lively, persistent finish.
Wines made from Caíño are typically vinified as single varietals or as part of blends, often contributing vibrancy and aromatic complexity. The most common styles are youthful reds that display pure fruit and aromatic lift, though some producers experiment with oak aging to develop additional depth and complexity. Caíño’s freshness makes it an excellent pairing for a range of dishes, especially Galician specialties such as grilled octopus, shellfish, or roasted meats. The grape also pairs beautifully with charcuterie, semi-hard cheeses, and hearty mushroom-based dishes, allowing its acidity and aromatic nuances to shine alongside richly flavored foods.