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Cultivation

Soil: Sandy-limestone, basic pH with the peculiarity of having a high concentration of lithium ions.

Grape harvest: 8 and 14 august.

Production: maximum 7,500 kg./Ha.

 

Winemaking

Alcoholic fermentation: 14 days at 23º C in stainless steel tanks.

Maceration: 2 days.

Aging: 12 months in American and French oak barrels.

Bottling: July 2019.

Consumption: until 2030.

 

Analysis

Alcohol: 13 % by Vol.

pH: 3.55 / Total acidity: 5.7

Residual sugars: 2 g./l. / TPI: 60

Anthocyanins: 210 mg./l. / CI: 10

 

Tasting

Very intense colour with crimson tinted legs. A wine with an entry of medium and high smokey-oak, roasted aromas built around a complex blend of spices, black pepper, cloves, balsamic and an intriguing mineral background. Pleasant finish.

 

What to serve with

All types of meat, especially: lamb chops, venison in red wine reduction, pheasant and other game meats, grilled pork belly ribs.

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