MONTECILLO WHITE BARREL FERMENTED 2019

VINTAGE various tastings are carried out to 2019. Growing cycle de ned by its de ne the nal blend. dryness, with low acidity in the grapes and exceptional vine health. SENSORY EVALUATION e started early and LOOK: Bright pale yellow with production was low. lemon-coloured highlights. e density of this wine is visible when GRAPE VARIETIES you swirl the glass. 40% Viura, 30% AROMA & PALATE: On the nose it Blanco and 30% Sauvignon Blanc. is expressive and lively. Very clean, with clear notes of white fruit ORIGIN mixed with woodland owers and D.O.Ca. , Rioja Alta. hints of orange blossom. As it spends more time in contact with CRAFTING & AGEING the air, notes of sweet patisserie Limited production of 30,080 and vanilla surround and enhance bottles of 750ml. e Viura comes the persistence of the aromas. from vines of more than 60 years It is broad, viscous and elegant of age situated at more than 600m upon entry. Its blend of intense altitude in the Rioja Alta. e fruit with touches of balsam makes Tempranillo Blanco is grown on it very enjoyable. e slightly more clay-based soils and the sweet, caramelised notes reappear Sauvignon Blanc comes from on its journey through the palate. parcels in the coolest, most easterly It is fresh, with a long, avourful area of the D.O. at more than 700 nish. m altitude. Hand harvested at the optimum moment. Each is SERVING & FOOD PAIRING vini ed completely independently. A very versatile wine in terms of Destemming and subsequent food pairing due to its extraordi- vatting. Long macerations at a low nary complexity. A white wine temperature in contact with the with character, ideal for pairing skins to extract all the primary with a great range of dishes, from aromas. Very gentle pressing and sh and foie gras to meats, mature subsequent static settling. cheeses and even Iberian charcute- Fermentation in egg-shaped rie. It has a very long lifespan, with FlexTanks at a very low potential for evolving in the bottle. temperature. Racking to new, Serving temperature: gently toasted French oak barrels 11ºC - 13ºC. To perceive the full from Nevers and Allier to range of aromas we recommend complete the fermentation process. opening the bottle a few minutes Due to the characteristics of the prior to serving the wine to allow it vintage, we sought to respect the show its full aromatic potential. grape's natural acidity, only carrying out partial malolactic ANALYSIS fermentation in the Viura variety. Alcohol: 13.5% v/v Ctra. Fuenmayor-Navarrete Km. 3 Battonage every two days in the Residual sugar: 1.6 g/l 26370, Navarrete · LA RIOJA - SPAIN three varieties over ve months to Acidity: 5.3 g/l E [email protected] · T +34 941 44 01 25 add volume on the palate. Once pH: 3.54 bodegasmontecillo.com this process has been completed,