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

Grape harvest: September 02-15 (depending on variety).

Production: maximum 7,500 kg./Ha.



Alcoholic fermentation: 10 days at 25º C in stainless steel tanks.

Maceration: 9 days.

Aging: 12 months in American and French oak barrels.

Bottling: July 2014.

Consumption: until 2025.



Alcohol: 13 % by Vol.

pH: 3.4 / Total acidity: 5.4

Residual sugars: 1.2 g./l. / TPI: 65

Anthocyanins: 170 mg./l. / CI: 12



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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