RETALLO BLANCO MANUEL ARAGON
10.35 €
(10.35 € unidad)
Tax included
Grape variety: Pedro Ximénez
Type of wine: Dry White
Single-varietal
Alcoholic level: 12%
Energy Value per 100 ml. : 84.04 Kcal.
Volume: 75 Cl.
Health Registration Number: 30.2.634-CA
Bottler Registration Number: A-626-CA(ES)
TASTING NOTES
VISUAL PHASE: Intense yellow color with golden edges. Clean and bright.
OLFACTORY PHASE: Complex and very expressive, fruity, tropical and citrus with slight hints of fine lees and green almond.
GUSTATIVE PHASE: Voluminous upon entry into the mouth, tasty with a certain silkiness in its course and finish with a certain citric and fruity acidity; with an aftertaste with hints of tropical fruit and salinity.
PAIRING: Fatty cheeses, Roquefort, white fish, soupy, smoked rice.
SERVICE TEMPERATURE: Between 6 and 8 ºC. Use a glass of white wine.
CURIOSITIES
“Retallo”: humble and essential wooden wedge that supports the boots in its structure of criaderas and soleras typical of the Marco de Jerez.
Wine from Pedro Ximénez grapes. Although these grapes are usually used for sweet wines, on this occasion, and as they are harvested earlier, a white wine is obtained that is then aged under a veil of flor, like Finos and Manzanillas. It is grown in Albariza soil and on vines with an average age of 20 years. Trellis driving system. Manual and selected harvest from the same strain.
Fermentation is carried out naturally with wild yeasts in a century-old oak barrel. Once finished, it is devatted, the thick lees are removed and it is returned to the barrel for approximately 4 months during which the fermentation develops. flower, providing it with the principles of biological breeding.
Product Details
Product Custom Tab
Fish, seafood, rice and tapas in general. Keep vertical for decantation. Temperature from 6 to 8º C.
Grape variety: Pedro Ximénez
Type of wine: Dry White
Single-varietal
Alcoholic level: 12%
Energy Value per 100 ml. : 84.04 Kcal.
Volume: 75 Cl.
Health Registration Number: 30.2.634-CA
Bottler Registration Number: A-626-CA(ES)
