Cultivation

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

Grape harvest: from September 2 to 30, depending on variety.

Production: maximum 7,500 kg./Ha.

 

Winemaking

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

Maceration: 7 days

Aging: 12 months in American and French oak barrels.

Bottling: June 2011.

Consumption: until 2023.

 

Analysis

Alcohol: 14.5 % by Vol.

pH: 3.5 / Total acidity: 5.1

Reducing sugars: 1.9 g./l. / TPI: 69

Anthocyanins: 207 mg./l. / CI: 14.3

 

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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