Octopus blanco

Octopus Blanco is Albariño, but not as you usually know it. The grapes come from 30–50-year-old vines rooted in decomposed granite just a few hundred metres from the Ría de Arousa, so the Atlantic is very much in the glass. The fruit is farmed organically, picked by hand and fermented with native yeasts. Instead of a quick press, the juice stays on its skins in clay amphora for about 10 months, with no fining, filtration or added sulphites – just a gentle, natural approach.
In the glass you get a deep golden, almost amber colour. The nose mixes mineral notes with orange peel, dried apricot, peach, honey and a touch of dried herbs and wildflowers. On the palate it’s dry, with medium-high acidity, a light grip of tannin from the skins and a salty edge that reminds you of the sea. The finish is round, persistent and keeps changing as the wine opens.
This is a more adventurous, skin-contact take on Albariño, great for slow drinking and for pairing with seafood, Asian dishes or anything gently spiced.