Albariño

A pale green grape that thrives in mineral soils and warm climates, Albariño requires vine training with large canopies because it produces massive budding. A high-yielding grape with tightly packed clusters, ripening can be a challenge for growers, who may opt for thinning to maintain vineyard and grape balance.

Traditionally, Albariño vines were found growing around the trunks of trees, and some native growers will still engage in this practice, although most have since converted to a more modern style of growing and winemaking.

Albariño has floral notes on the nose and palate, along with notes of apricot and peach. Wines are bright and refreshing and particularly low in alcohol, often clocking in at around 12.5% alcohol by volume.

Spain

Native to Galicia in Northwest Spain, Albariño is most prominently used in the Rías Baixas Denominación de Origen (DO) in Spain, which was established in the mid-1980s. It yields crisp, refreshing wines with bright citrus and green-fruit tones as well as prominent saline accents.

Global Production

Albariño is also grown in parts of Portugal, especially in the Vinho Verde region, where it is known as Alvarinho. The grape is also now grown in several regions of California, including Clarksburg, Napa, Los Carneros, the Santa Ynez Valley and the Edna Valley. In Oregon, winemakers in the Umpqua Valley have started to cultivate this variety, as have growers in Washington State and across the U.S.

Synonyms: Albarina, Alvarin Blanco, Alvarinha, Alvarinho, Azal Blanco, Galego, Galeguinho