In Spain and Portugal, Albarino is traditionally fermented in stainless steel tanks in order to preserve its crisp acidity. Here at Tre Anelli, we went the route of using older, neutral French oak barrels in order to add complexity and richness in the mouth. It is a lively, bright wine that is soft and languid on the palate, with beautifully integrated aromas and flavors of lemon curd and white peaches and cream. Try some paired with shrimp in a spicy Romesco sauce, crab empanadas, fried calamari or just a simple cheese plate, mixed olives and Marcona almonds. All this makes Tre Anelli Albarino a perfect match for a warm summer day, flip flops and tapas on the patio. Don’t forget to bring your sunglasses!
124 cases produced
Albarino has tropical fruit character of pineapple and mango as well as bright tones of mandarin and lemon zest. This combination of flavors and brightness on the palate make this a ‘seafood friendly’ white wine.
We sourced our 2010 Albarino from the Estelle Vineyard in the Happy Canyon AVA, a warm climate area of the Santa Ynez Valley. This vineyard site is optimal for the Italian grape allowing full flavor development.