Albarino

Overview

Albarino is an aromatic grape which produce medium bodied wines with high acidity, high flavour intensity, and a saline juicy texture. It has thick skins which helps withstand rot and mildew threats in the damp climate Atlantic climate, which is coastal Galicia, Albarino’s heartland.

Planted widely in both Galicia and Portugal’s Vinho Verde region, Albarino is native to Galicia’s Rias Baixas denomination, in which it covers 90% of the vineyards. Crisp mineral, citrus, and fruit forward dry white wines are produced in different Rias Baixas sub regions and increasingly single vineyard names are seen on labels, thus allowing for subtly different expressions to be experienced. Small plantings of Albarino can be found in some of California’s cooler vineyards, as well as in New Zealand’s Marlborough. 

Typical Blends and Winemaking 

Albarino is mostly produced as a varietal wine, although sometimes – especially in Vinho Verde – it is blended with Loureiro, and Treixadura. Inert vessels such as stainless steel and concrete are the most common fermentation and maturation vessels for Albarino, although a small group of producers are experimenting with fuller bodied more textural styles which see lees- and oak-ageing. Lees ageing is relatively common for stainless steel and concrete aged styles.

• Albarino (100%)

Typical aromas and flavours

Honey dew, nectarine, lemon zest, grapefruit, saline minerality.

Food matching

Albarino’s zesty and saline flavours and mouthfeel makes it the ideal companion for fresh seafood, including shellfish, but also cooked white fish, crisp salads including tropical fruits, and as aperitif along with Marcona almonds and green olives. The richer oak aged styles can complement richer and creamier foods like chicken, turkey and rabbit. Hard cow’s and sheep’s milk cheese goes well with either style.