Native to Spain and Portugal and known for producing slightly saline, lemony, and high acid wines, Albariño is relatively new to California, arriving only in the 90’s. This is a fresh, exciting, and sparkling take on the grape made in the Napa Valley by a husband and wife duo who pride themselves on making modern, terroir driven sparkling wines. After harvest, the grapes are pressed in their whole cluster and fermented in a tank with native yeasts for 3 weeks. Secondary fermentation happens in the bottle for a span of 2 months. The lemon peel and nectarine flavors of Albariño shine through, along with notes of gooseberry, kumquat and stone fruit blossoms. This a lovely aperitif, but would also pair with…octopus!