RETALLO BLANCO MANUEL ARAGON
(9.40 € unidad)
Fermentation is carried out naturally with wild yeasts in a centenary oak barrel, once it is finished, it is uncovered, the thick lees are removed and it is reintroduced into the barrel for approximately 4 months in which the flower develops, providing it the principles of organic farming.
It is grown in the soil of Albariza, vines with an average age of 20 years. Trellis driving system. Simple Royat cord. Manual and selected harvest from the same vine.
Variety: 85% Pedro Ximénez and 15% Moscatel
Alcoholic degree: 12%
Capacity: 75 cl.
Intense, personal, sharp, fruity, tropical, citrus nose, with slight hints of fine lees, green almonds and toasted pipes. Nice.
On the palate it is voluminous on the entry, tasty, with a certain silkiness in its journey, with citric acidity and a slightly fruity and very salty finish. Aftertaste with hints of tropical fruit (sour pineapple) and salinity.
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Fish, seafood, rice and tapas in general. Keep vertical for decantation. Temperature from 6 to 8º C.