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‘Dandelion’
Albarino, Rías Baixas, Spain
Silvia Prieto and Albert Nanclares are known for making some of the most ageworthy wines in Galicia, specializing in Spain’s noble white grape, Albarino. Sourced from a number of organic, young and old vine plots around the town of Meamo, this was wild fermented in tank and rested for 7 months on the lees in a variety of vessels, a perfect pairing of complexity and evergreen freshness. And if you’ve ever enjoyed Albarino, you’d know that it’s incredibly bracing and fresh, everything you want in a slightly off-dry, salted cream pie of a white – lemon curd, wildflower honey, finger lime, passionfruit gelato & a kiss of maraschino cherry on the finish. Pair with pan-fried scallops, creamy celeriac puree and warm caper berries for a high-falutin’ dinner concept or an extra-bougie bag of Chicago Mix.
Silvia Prieto and Albert Nanclares are known for making some of the most ageworthy wines in Galicia, specializing in Spain’s noble white grape, Albarino. Sourced from a number of organic, young and old vine plots around the town of Meamo, this was wild fermented in tank and rested for 7 months on the lees in a variety of vessels, a perfect pairing of complexity and evergreen freshness. And if you’ve ever enjoyed Albarino, you’d know that it’s incredibly bracing and fresh, everything you want in a slightly off-dry, salted cream pie of a white – lemon curd, wildflower honey, finger lime, passionfruit gelato & a kiss of maraschino cherry on the finish. Pair with pan-fried scallops, creamy celeriac puree and warm caper berries for a high-falutin’ dinner concept or an extra-bougie bag of Chicago Mix.
$37.05
‘Dandelion’—
$37.05
Description
Albarino, Rías Baixas, Spain
Silvia Prieto and Albert Nanclares are known for making some of the most ageworthy wines in Galicia, specializing in Spain’s noble white grape, Albarino. Sourced from a number of organic, young and old vine plots around the town of Meamo, this was wild fermented in tank and rested for 7 months on the lees in a variety of vessels, a perfect pairing of complexity and evergreen freshness. And if you’ve ever enjoyed Albarino, you’d know that it’s incredibly bracing and fresh, everything you want in a slightly off-dry, salted cream pie of a white – lemon curd, wildflower honey, finger lime, passionfruit gelato & a kiss of maraschino cherry on the finish. Pair with pan-fried scallops, creamy celeriac puree and warm caper berries for a high-falutin’ dinner concept or an extra-bougie bag of Chicago Mix.
Silvia Prieto and Albert Nanclares are known for making some of the most ageworthy wines in Galicia, specializing in Spain’s noble white grape, Albarino. Sourced from a number of organic, young and old vine plots around the town of Meamo, this was wild fermented in tank and rested for 7 months on the lees in a variety of vessels, a perfect pairing of complexity and evergreen freshness. And if you’ve ever enjoyed Albarino, you’d know that it’s incredibly bracing and fresh, everything you want in a slightly off-dry, salted cream pie of a white – lemon curd, wildflower honey, finger lime, passionfruit gelato & a kiss of maraschino cherry on the finish. Pair with pan-fried scallops, creamy celeriac puree and warm caper berries for a high-falutin’ dinner concept or an extra-bougie bag of Chicago Mix.
