2010 Vintage
D.O: Rueda
Grape Varieties: 70% Verdejo, 20% Viura, 10% Sauvignon Blanc
Elaboration:
The harvest takes place at night time and it is performed by hand using small boxes and blanketing the grapes with nitrogen after the de-stemming. When the fermentation starts; the temperature is 16 C – 18 C and the process can last up to 30 days. The fermentation is slow and stainless steel tanks are used to maximise on the fruity aromas.
Tasting Notes:
Color: Light straw with a slight greenish tint.
Aroma: Grapefruit, gooseberries, grassy notes and hints of pineapple.
Mouth: Light body, tart, juicy and with some citrus (lemon). Herbal flavors and a refreshing crispy finish.
Food Pairing:
La Casa can be matched with any kind of fish dish or seafood. It also goes with some grilled vegetables such as asparagus.
Service Temperature
8 C – 10 C
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