Stone Fruit, Tree Fruit, Mineral, and Pepper / Spice,
BODY: Medium -
DRYNESS: Very Dry
ACIDITY: Medium
TANNIN: Light
ALCOHOL (%): Pronounced (12-14%)
Origin: Andalucia (Montilla-Moriles & More), Spain
Grape Varietals:
Pedro Ximénez
Winemaking:
Conventional Winemaking
Autolyse (On Lees Ageing)
Maturation: 7-12 Months Stainless Steel Tanks
Awards:
WESTERN FOOD PAIRING
oyster, canapes, citrusy tarts
ASIAN FOOD PAIRING
Croquette, tempura
Grape Varietals & Region: 100% Pedro Ximenez from Montilla Morilles in Andalusia, Spain. It is a blend of vineyards of Pago de Benavente, Sierra de Montilla and Moriles Altos. The vines are planted on chalky soils.
Taste Profile: At sight, pale with golden reflections. On the nose, you get the ripe fruit aromas of Moriles, but the palate is brightened up by the salty notes of El Jabonero. Notes of stone fruit and apple, typical of the Sierra. Furthermore, we can find on the palate the personality of Moriles, power and verticality.
Winemaking Process: Fermentation in stainless steel. Aging on lees for 7 months.
From the limestone character of Sancerre to the green, herbaceous Sauvignon Blanc of Marlborough, this style group often shows off cut grass and wet stone. Often associated with coastal regions or limestone based terroir, these wines are characterised with crisp acidity, mineraiity, citrus tones, with a hint of grassiness
WINES FROM UNIQUE REGIONS & BOUTIQUE WINERIES
Founded in 2019, we were bored with the typical Cabernet Sauvignon, Merlot, Chardonnay, Amarone & Moscato offerings at most bars & restaurants, and were inspired to dive deeper into the wine world!
