Malvasía
Variety and origin
Malvasía from Tudelilla, interpreted from a structural standpoint, where volume and texture carry more weight than immediate aromatic expression. A single-plot wine, made to evolve.
Vintage
A dry, demanding vintage that favoured restrained yields and concentration. In Malvasía, it made it possible to reach good ripeness with enough balance to sustain a broad profile without losing definition. Final production for the vintage: 297 bottles.
Winemaking and ageing
Thirteen months in second-year French oak, aimed at bringing texture and stability. The oak works as a refining element, blending into the whole without taking the lead.
Vineyard and soil
Vineyard at 570 m altitude, with a balanced aspect and 45-year-old vines. Mixed, well-drained soils that bring consistency, concentration and a deeper expression of the wine.
Sensory analysis
Appearance
Golden yellow with straw reflections, clean and bright
Nose
More restrained than expressive, with ripe stone fruit, dried flowers and honeyed notes. A background of nuts and light bakery, with a character that is deeper than it is aromatic.
Palate
Broad entry, with volume and unctuous texture. Structured on the palate, where the acidity balances the weight of the wine. Dry finish, with a light varietal bitterness and good persistence.
Food pairing – Serving
Dishes with some fat or texture: baked fish, poultry stews, creamy rice dishes, mushrooms and traditional cooking. It works best where the wine accompanies the volume of the dish.
Cellaring potential
A wine whose evolution rests on its structure and volume rather than on acidity.
It will develop complexity and greater integration over time.
A profile that will tend towards greater depth and roundness.
