Montecillo Blanco Fermentado en Barrica 2025

ELABORATION:

Each variety is made independently. Each variety is elaborated independently. Destemming and subsequent vatting. Long macerations at low temperature in contact with the skins to extract all the primary aromas. Very gentle pressing. The first part of the alcoholic fermentation takes place in raw concrete tanks at very low temperatures to favor the aromatic concentration and expressiveness of each variety. The partially fermented must is then racked into new and semi-new
French Allier oak barrels with a very light toasting to complete the fermentation process. Due to the characteristics of the year, we have sought to respect the natural acidity of the grapes, not carrying out malolactic fermentation. An exhaustive battonage every two days on the three varietals for 6 months to favor unctuousness and volume in the mouth.

TASTE:

Pale yellow color with lemony glints. 
The nose is dominated by notes of white flowers. As it aerates, stone fruit and balsamic notes appear against a background of delicate sweet nuances. 
The palate is powerful, unctuous and vibrant. On the palate, it makes clear its complexity, marking the white fruit and mineral notes. In the aftertaste, it is the wood of extreme quality the protagonist, making a set for enjoyment. 

ORIGEN:

Viura: It comes from vineyards over 60 years old located more than 600 meters above sea level in Rioja Alta, planted in goblet on calcareous clay hills, with boulders. They are small berries with thick, tanned skins, where a multitude of aromatic compounds are hidden. Tempranillo Blanco: Cultivated on clay soil. Sauvignon Blanc: It comes from plots in the coolest and easternmost area of the D.O. at an altitude of over 700 meters above sea level.