Grapes varieties: Merseguera 50 % and Chardonnay 50%. Appellation: DOP Utiel-Requena. Soil: clayey-chalky. Sandy texture. Altitude: 750 m. Harvest: by hand in small crates of 10 kg at the end of October. Climatology of 2019: Hot summer with highs close to 38ºC. Rainy September with cool nights. Cold October with rain and morning mist which favoured the growth of botrytis. Temperatures close to zero at the end of the month. The raisined grapes were harvested at the end of November, before the arrival of the night frosts. Winemaking and aging: Soft pressing for more than 12 h. Natural fermentation, without added yeast or sulfurous, at room temperature (12ºC), in second year oak barrels for more than one year, until it stops spontaneously. Aging with its own yeast in the oak barrels where it was fermented, for about 3 years. Bottling date: January 2023. Total production: 500 bottles. Tasting: Complex aromas of quince, honey, flowers, citrus and dried apricots. On the palate, it has harmony between freshness and sweetness. It is unctuous with great persistence and addictive for its quality and nobleness. Food pairing: on its own or with appetizers, blue cheeses, foie gras, pâtés, fresh fruits and nuts. Alcohol: 11% vol. Temp. of service: 8-10ºC Awards and ratings:
Grapes varieties: Merseguera 50 % and Chardonnay 50%.
Appellation: DOP Utiel-Requena.
Soil: clayey-chalky. Sandy texture.
Altitude: 750 m.
Harvest: by hand in small crates of 10 kg at the end of October.
Climatology of 2019: Hot summer with highs close to 38ºC. Rainy September with cool nights. Cold October with rain and morning mist which favoured the growth of botrytis. Temperatures close to zero at the end of the month. The raisined grapes were harvested at the end of November, before the arrival of the night frosts.
Winemaking and aging: Soft pressing for more than 12 h. Natural fermentation, without added yeast or sulfurous, at room temperature (12ºC), in second year oak barrels for more than one year, until it stops spontaneously. Aging with its own yeast in the oak barrels where it was fermented, for about 3 years.
Bottling date: January 2023.
Total production: 500 bottles.
Tasting: Complex aromas of quince, honey, flowers, citrus and dried apricots. On the palate, it has harmony between freshness and sweetness. It is unctuous with great persistence and addictive for its quality and nobleness.
Food pairing: on its own or with appetizers, blue cheeses, foie gras, pâtés, fresh fruits and nuts.
Alcohol: 11% vol.
Temp. of service: 8-10ºC
Awards and ratings:
