Montecillo Blanco
GRAPE VARIETY:
35% Viura
36% Tempranillo Blanco
29% Sauvignon Blanc
CRAFTING AND AGING
The Viura comes from vines of more than 60 years of age situated at more than 600m altitude in the Rioja Alta. They have small berries, with thick, leathery skins, which hide a multitude of aromatic compounds.
The Tempranillo Blanco is cultivated in more clayey soils and the Sauvignon Blanc comes from parcels in the fresher, most easterly part of the D.O.Ca at more than 700 metres altitude.
Harvested by hand at optimum ripeness. Each varietal is vinified completely independently. Destemming and subsequent vatting. Long maceration at a low temperature in contact with the skins to extract all the primary aromas. Very gentle pressing. Alcoholic fermentation in egg-shaped flextanks at a very low temperature.
Racking to new, gently toasted Allier French oak barrels to complete fermentation process. Due to the characteristics of the year, we sought to respect the natural acidity in the rapes, and did not carry out MLF.
Battonage took place every two dys for the three varieties over five months to increase sweetness and volume in the mouth. Once this process has been completed, various tastings are carried our to define the final blend.
Tasting note
LOOK: Bright pale yellow with greenish highlights.
AROMA & PALATE: Nose of great expression and vibrancy. The fruit dominates the scene with passion fruit and grapefruit appearing first, followed by white flowers and citrus. After a few minutes, the sweet oak and notes of patisserie complement it perfectly.
Broad, it has a silky, glycerine texture on the palate with great volume. It is very persistent thanks to the balance that it shows between acidity and sweetness. It has a long fruity aftertaste with noticeable sweet notes of fruit.
Food pairing
A very versatile wine in terms of food pairing due to its extraordinary complexity. A white wine with character, ideal for pairing with a great range of dishes, from fish and foie gras to meats, mature cheeses and even Iberian charcuterie. It has a great ageing potential, allowing it to evolve and last in the bottle.
