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Cultivation

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

Grape harvest: from august 14 to september 20, depending on variety.

Production: maximum 7,500 kg./Ha.

 

Winemaking

Alcoholic fermentation: 9 days at 23º C in stainless steel tanks.

Maceration: 4 days

Aging: 12 months in American and French oak barrels.

Bottling: July 2016.

Consumption: until 2025.

 

Analysis

Alcohol: 14 % by Vol.

pH: 3.4 / Total acidity: 6

Reducing sugars: 2 g./l. / TPI: 61

Anthocyanins: 160 mg./l. / CI: 10

 

Tasting

Exceptionally intense aromas of balsamic notes and herb bush. On the palate, it results in a perfect balance of noble wood and red fruit. It delivers a distinct personality, powerful, with a spicy and persistent finish.

 

Pair with

Grilled meats, roasted meats and vegetables, pisto Manchego (Spanish vegetable medley in sauce).

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