Cultivation

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

Grape harvest: September 10-18 (depending on variety).

Production: maximum 7,500 kg./Ha.

 

Winemaking

Alcoholic fermentation: 9 days at 25º C in stainless steel tanks.

Maceration: 11 days.

Aging: 12 months in American and French oak barrels.

Bottling: August 2011.

Consumption: until 2023.

 

Analysis

Alcohol: 14.5 % by Vol.

pH: 3.4 / Total acidity: 5.9

Residual sugars: 1.9 g./l. / TPI: 62.5

Anthocyanins: 171 mg./l. / CI: 12.7

 

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, specially: lamb chops, venison in red wine reduction, pheasant and other game meats, grilled pork belly ribs.

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