- Q & A
The grapes come from 25 year old vines planted in the Manchuela area east of La Mancha region in Central Spain. The soils are clay which is ideal for growing grapes. The climate is continental, with cold winters and hot summers. During the summer, there is great contrast between the day and night temperatures which help the grapes reach optimum ripeness. After a selective pressing, which separates the different characters of the juice, a three hour solid part maceration is conducted in order to increase the aromatic intensity of the wine. Alcoholic fermentation takes place in temperature controlled steel tanks at low temperatures to preserve as much of the aromas as possible. Prior to bottling, the wine is cold stabilized and fined in order to retain the wine's bright and limpid character.
La Mancha is an ideal area for growing grapes because the yield per acre is low. The versatility of their land has enabled them to introduce a vast variety of grapes from around the world without problems; complementing the indigenous grapes Airen and Tempranillo. It is also the largest wine region in the world with over 1,000,000 acres of vineyards.
Macabeo is similar and sometimes confused with Viura, the workhorse white grape of Spain. It shares the gripping acidity with Viura, but with a more delicately nuanced fruit component including guava and peach nectar. Together with the varietals Parellada and Xarello, it is used in the production of the sparkling Spanish wine Cava. Spain makes the most method Champenois wine in the world.
This grape makes wine that is a light pale yellow with greenish reflections. It is a refreshing white wine, limpid and vivid. Its nose is redolent of bright tropical and citrus fruits complemented by white flowers. The palate has a well-balanced acidity and a freshness that carries through to the persistent finish.
Our selection is a lovely rendition integrating the sparse soil, in which it is grown, with warm climate to produce a wine that is both imposing yet delicate at the same time. It goes well with raw oysters, ceviche or hamachi.
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