Loureiro [loh-RAY-roo]. Don’t let the funny sounding Portuguese name fool you; this grape makes some seriously good vinho. The aromas are like summer in a glass with ripe melon and the fresh florals of honeysuckle and lime blossom. Best of all, Tre Anelli’s Loureiro pairs well with many foods – especially spicy dishes. Kick things up a notch or two with Thai red curry fish, Sriracha shrimp, seafood paella, or channel your inner Italian with a dish of spicy arugula topped with beef carpaccio, shaved Parmigiano cheese, capers, lemon and olive oil. Buon appetito!
113 cases produced
95% Loureiro, 3% Albarino, 2% Roussanne
Louriero wines have an herbal quality that makes them very distinctive and easily identifiable. Essences of laurel blossoms (bay leaves) sometimes be compared to the smell and flavor of juniper (think of gin) balanced with good acidity makes this wine a great compliment to spicy Asian dishes!
We sourced our 2010 Louriero 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.