Blanco de la Casa

This wine is a blend of white varieties, composed of 40% Sauvignon Blanc from Gualtallary, grown on calcareous soils. Another 40% is Semillón from El Peral, sourced from a 50-year-old vineyard with low-yielding loamy-sandy soils. The final 20% is Chardonnay from La Carrera, an extreme vineyard at 1,700 meters above sea level, rooted in loamy-clay soils with a calcareous gravel subsoil.

Each variety is vinified separately due to its different harvest times:

• Sauvignon Blanc: second week of February
• Semillón: first week of March
• Chardonnay: first week of April

Fermentation takes place at low temperatures with indigenous yeasts. We ferment on skins in clay amphorae, as well as in concrete eggs and French oak foudres. The vessels and methods we choose for fermentation also determine the wine’s aging process:

• In clay amphorae, the wine is aged on skins
• In concrete eggs, it rests on its lees
• In French oak foudres, it matures for 8 months
  Meanwhile, 15% of the wine is aged under flor, adding complexity and depth.