Albillo is a white wine grape variety grown in northwestern Spain, notably in Galicia. It also grows further to the south and inland towards Madrid, and eastwards in Ribera del Duero where it may also be called Pardina. Although it is, at best, only lightly aromatic, Albillo produces wines with tropical notes and a rich mouthfeel. This makes it useful in blends with thinner Viura, Muscat Blanc a Petits Grains, or aromatic grapes such as Verdejo or Albarino, but it is most commonly used to make single-variety wines.
The vineyards of central northern Spain are located at around 1800ft (600m) above sea level, ensuring cool nights and hot days. This pronounced diurnal temperature variation allows Albillo grapes to achieve full ripeness without losing the acidity essential to the quality and aging potential of the final wines.
Albillo is also used in the production of red wine: it is sometimes added in small quantities to Garnacha to add aromatic notes and soften tannins. The famous estate of Vega Sicilia grows a small amount of Albillo for this purpose.
Albillo is also grown in Portugal but in very small amounts, and does not seem to have successfully migrated across the Atlantic or to the southern hemisphere.
Synonyms include: Pardina, Abilla, Blanca del Pais, Albillo de Toro.
Food matches for Albillo include: