Bodega Terras Gauda overlooks the gentle green countryside of Galicia in north west Spain where its vineyards are planted. Terras Gauda uses its own yeasts, selected from its vineyards. These yeasts are unique to the winery and have been patented. This is one of the reasons the TG wines are so consistent because they don’t need to rely on commercial yeasts.

Chill this wine to 12 degrees and break out your best seafood, recommends wine importer Sophie Cotter, who brings this wine into New Zealand. 

Albarino is on trend globally right now and originally comes from north west Spain and the north of Portugal, where makes its fresh, zesty, dry as a bone and super flavoursome taste go particularly well with seafood. This wine comes from Terras Gauda Winery on the Spanish side of the Minho River, which separates Portugal from Spain.This region and its Portuguese counterpart over the border is the original home for the Albarino grape, known in Portugal as Alvarinho.

Nautilus Albarino is a limited edition wine made by Clive Jones at Nautilus winery where the cool temperature fermentation preserves the briny, salinity of Albarino's refreshing dry flavours. A brief period of ageing on yeast lees following fermentation adds a creamy balancing textural note to the taste and mouth feel of this lovely wine. 

The Albarino grape is originally from north west Spain and north west Portugal, where it's known as Alvarinho; same grape, different name. In Portugal it is used to make refreshing light bodied whites such as Vinho Verde and an increasing number of great dry single varietal white wines. 

Albariño is a classic Galician white grape variety from north western Spain, which thrives in New Zealand and tastes of fabulous aromatic lemon zest with green olive and freshly picked apple aromas. Forrest Estate winemaker Beth Forrest first encountered it in Spain and was smitten immediately. This led to Albarino being brought into New Zealand by Riversun Nurseries in Gisborne and, eventually, to growing in Marlborough where Beth and her famous winemaking father, John, Forrest, both love it and produce this fabulous dry white wine.

This wine shows all the classical Albariño elements with a New Zealand touch of vibrant acidity, white peach, pear, apricots and quince, with an orange zest undertone.

Albarino is a grape from the Galicia region in Spain. It is known for making fairly pale, high acid wines with distinctive aromatic stone-fruit qualities. This is a new varietal for North Canterbury, which has shown promising results for this grape. The nose on this wine is rich with classic stone-fruit, spice and citrus notes. The palate is concentrated and juicy, with great acid brightness.

An outstanding New Zealand Albarino with complex flavours of salty green olives, freshly picked Granny Smith apples and bright acidity, which adds a zesty note to the flavours of subtly savoury wine. It's rich and full bodied with mouthwatering crisp salivating acidity giving great balance, length and structure.

Albarino is a lively Spanish white wine from Galicia in north west Spain; the region also known as green Spain because it has a higher than typical rainfall for that country. This may be why Albarino has adapted so well to New Zealand’s maritime climate and this bright and tasty wine comes from a small, sheltered vineyard in the Upper Moutere hills of Nelson, where cool nights preserve the acidity that drives every succulent sip.

"Albarino is lively, like the Spanish people; lemony, punchy, aromatic and layered..." says winemaker Trudy Shield. 

And what's not to love about all that. 

Exceptionally tasty Albarino made in a bone dry style with fleshy unctuous texture from skin contact. Outstanding flavours and depth. Great white in taste, value and the all important X factor wow.

The Abarino Brothers consist of winemaker Ollie Powrie, Shaye Bird and Ant Saunders who all share a passion for Albarino and a wealth of experience in the NZ wine industry. This is their Gisborne release with oodles of varietal typicity in the form of zingy zesty flavours, bright acidity and a splash of salinity. The perfect match for seafood.

This is a pronounced skin contact expression of the Amphora Albarino with dried apricots, quince & orange rind notes. Appealing phenolic texture with treacle & marmalade, finishing with freshness.

As I was pressing the Albarino, (which had been macerating on skins for two weeks) the 'skins' portion began to turn a bright orange colour. I separated this amber portion into puncheon & barrel.

Later down the ageing track the pressings component from the Amphora Albarino announced itself as its own wine. So I paid attention and gave it its own voice.

The whole bunches were hand harvested, de-stemmed and macerated on the skins for two weeks time. A very light daily hand plunge and the addition of my active vineyard starter yeast which fermented underneath the vines. Biodynamic preparations 500, CPP were applied to the soil through out the year, as well as silica quartz (501) to the canopy.

With a solid Silver at the Bragato Wine Awards this cheeky little Albarino offers distinctive fruit coupled with a hint of sweetness balanced by crisp acidity. A perfect match for paella.

Incredible Albariño grapes harvested from Doug Bell’s vineyard in Gisborne. These are the very first 18 rows planted in New Zealand – make that Australasia! Planted in 2009 with a mass selection of Albariño vine plantings and dry-farmed on clay loam soils.

A robust and fruity Albarino that is fuller bodied and less acid-driven than some. Peachy flavours, round and rich with mouthcoating glycerols.

The perfect summer sparkling made from Hawke’s Bay Albariño. Bottle fermented using the méthode ancestrale, the oldest method of production.

Lovely gentle fizz with lashings of nectarine and peach in a refreshing style, very persistent bubbles & lovely mousse!