Cultivation

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

Grape harvest: September 18 and 23.

Production: maximum 7,500 kg./Ha.

 

Winemaking

Alcoholic fermentation: 8 days at 25º C in stainless steel tanks.

Maceration: 8 days.

Aging: 12 months in American and French oak barrels.

Bottling: July 2011.

Consumption: until 2025.

 

Analysis

Alcohol: 13.5 % by Vol.

pH: 3.3 / Total acidity: 5.3

Residual sugars: 1.8 g./l. / TPI: 70

Anthocyanins: 168 mg./l. / CI: 12.6

 

Tasting

Red cherry hue, that even with the passage of time, continues to have tinted and persistent legs in the glass. Complex nose where lactic tones of vanilla and cocoa come together with blue flowes, such as violets. On the palate, it is perfectly balanced. Extraordinarily long finish.

 

Pair with

Grilled vegetables and all types of red meats. Roasted peppers and morcilla (Spanish blood pudding) with pine nuts.

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