Dandelión 2017

There are multiple Albariño bottlings, and the entry-level 2017 Dandelión is from purchased grapes that achieved high ripeness even though they were harvested early. Fermentation stopped, and they believe their natural yeasts are not able to ferment past a certain level of ripeness. So, the wine retained some residual sugar, but the sensation is not that sweet; it's more in the style of a German feinherb, where the sweetness is offset by the acidity. This is a different year for Dandelión, one that should work well with some Thai food. If you see it like that, it's a very tender, unusual Albariño. 21,090 bottles and some larger formats were filled in March 2008.