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Cultivation

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

Grape harvest: September 20.

Production: maximum 7,500 kg./Ha.

 

Winemaking

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

Maceration: 3 days.

Aging: 12 months in American and French oak barrels.

Bottling: July 2016.

Consumption: until 2030.

 

Analysis

Alcohol: 14 % by Vol.

pH: 3.5 / Total acidity: 5,6

Reducing sugars: 2.1 g./l. / TPI: 68

Anthocyanins: 200 mg./l. / CI: 12

 

Tasting

Very exotic nose at the same time elegant and complex. Aromas of blue flowers, violets and lilacs, stand out. On the palate, the bouquet turns into a dance of flavours in perfect harmony, where figs and cocoa prevail.

 

Pair with

All types of large game meat stews, foie, roasted meats and vegetables, rabo de toro (oxtail), carrillada de ternera (Spanish veal cheek stew).

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