Lees aging and its time in the barrel create a wine with character. It is very well balanced, with a captivating aromatic expression, full-bodied, and elegant. It stands out for its fresh white and tropical fruit, toast, and yeasty notes with a mineral background. Generous and silky with a very long finish.
Viura 50% and Tempranillo Blanco 50%.
120 days in 225-liter and 500-liter French oak barrels and 30 days in bottle.
“Chamarito” means small and cute Lamb chops are one of the most basic and distinctive dishes of Riojan gastronomy. Village festivals and summer outdoor gatherings are the perfect setting for them.
They are roasted on vine shoots until they are golden brown and, with a pinch of salt, are a finger-licking good snack.
A young white wine that is bottled directly after alcoholic fermentation is not the same as a white wine that is fermented in oak barrels and is aged on the lees. The lees are stirred around in the barrel for 3-4 months (like stirring a stew so it doesn’t stick), which gives the wine different nuances.
From this point on, every cook has their own secret recipe, so to speak. The winemaker decides whether to leave the wine more or less time on the lees, or whether to use barrels or casks to gain greater expressiveness or unctuousness, always keeping the grape varieties and the quality provided by each vineyard in mind.
What we gain is complexity and an incredible amount of aromas and flavors that make it unique and different.
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