Daimon Blanco Fermentado en Barrica Bodegas Tobia
2013 was the latest vintage in recent decades talking about the ripening. The grapes had a good heal... read more.
2013 was the latest vintage in recent decades talking about the ripening. The grapes had a good health and an excellent vegetative state with high acidity content, aromatics ingredients and less rich in sugars. The overview of 2013 was a complicated vintage, good quality grapes, and a very late ripening grape regarding recent years. It should be emphasized the high acidity of the grapes which give us a very aromatic and refreshing wines. Grape Varieties: Viura (30%) comes from an old vineyard located in San Asensio, planted in 1960 on a rocky clay soil, at an altitude of 530 m. Tempranillo Blanco (15%) and Sauvignon Blanc (30%) comes from a vineyard located in Tudelilla, at an altitude of 610 m., on a calcareous clay soil poor in nutrients. Malvasia (25%) comes from Rioja Baja, the vineyard is located in Alfaro, in a very stony clay ironing soil, with a south-east orientation and an a ltitude of 310 m. Winemaking Process: Meticulous winemaking in small batches of each grape varieties separately. After destemming, the grapes are cold macerated during 24 hours. After that, the free run juice is driven directly to the new barrels of American oak (70%) and French Oak (30%) with a light toasting, where the alcoholic fermentation take place, followed by 3 months aging in the same barrels with the regular “batonage”. Tasting Notes: Clean, and bright appearance. Its color is yellow pale with iridescent green tones. Intense and straightforward aromas of passion fruit, pineapple and citrus with notes of toffee and vanilla on a floral background. Very perfumed nose. On the palate is fresh, voluminous, silky, sweet, round and wide. Pleasant aftertaste of fruit and vanilla notes and a lingering finish. Temperature Recommended: 8-10ºC.
