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Villa Maria - Cellar Selection Albarino 2020

White wine from Gisborne · New Zealand
Price: £13.95
Case Rate: £13.25
Ex Tax: £11.63
Country:
Wine Region: Gisborne
Wine Maker: Alastair Maling & George Geris
Grape: Albarino
Grape Percentage: 100%
Alcohol Percentage: 13.5%
Unit Quantity (ml): 750
Best To Drink: Drink Now
{{ quantity }}
Country:
Wine Region: Gisborne
Wine Maker: Alastair Maling & George Geris
Grape: Albarino
Grape Percentage: 100%
Alcohol Percentage: 13.5%
Unit Quantity (ml): 750
Best To Drink: Drink Now

Wine tasting notes

The aromas of this unique and charming wine are intriguing with a freshly scented array of lime, peach, apricot and honeysuckle characters. The palate features bright fruit and tangy acidity, leading the wine to a delicate and dry styled finish with excellent length.

Winery information

Villa Maria

It is not easy to tell your Dad that you are quitting a career in carpentry to try your hand at making wine. But in 1961, at the age of 21, that's exactly what Sir George Fistonich did. He leased five acres of land from his father, planted one acre with grapes and started making wine under the name 'Villa Maria' which he chose because his friends thought it sounded European. Since those first cuttings took hold in the soil out in Mangere, near Auckland, Sir George has been determined to be at the cutting edge of quality winegrowing.

Villa Maria produces New Zealand

www.villamaria.co.nz

Food matching

Grilled and Roasted White Meats Fish/Shellfish Salads and Picnics Mild Creamy Cheeses

Vinification notes

The loose clustered Albariño variety handled the conditions admirably to achieve full ripeness whilst maintaining excellent condition and balanced natural acidity at harvest. Naturally low yields facilitated optimum flavour development. A combination of handpicking (75%) followed by whole bunch pressing and machine harvesting followed by pressing and cold settling of the juice. Fermented in stainless steel tanks at 15 degrees C. with several cultured aromatic yeast strains. 10% of the blend was fermented with wild yeast in an old oak puncheon to provide complexity and texture.