Montecillo Blanc

• Vintage: 2022
• Type: White Unfortified still wines
• Capacity: 0, 75 L.
• Alcohol content: 13, 0º

• Winery: Bodegas Montecillo
• Country: Spain
• D.O: D.O.Ca. Rioja
• Varieties: Macabeu, Sauvignon Blanc, Tempranillo
• Allergens: Contains sulfites

Colour

Very bright, pale yellow with lemon-colored sparkles.

AROMA:

On the nose it is noble and elegant, intense, with marked notes of white flower, as the oxygen begins to act, the stone fruit and some balsamic notes appear, giving way also to sweet notes that seduce with their delicacy. Toasted bread aromas and creamy notes.

TASTE:

In the mouth it is unctuous and elegant, fresh and with a very good acidity that will extend its life for several years. Harmonic, it gives us glimpses of white fruit along with notes of pastry. Long and glyceric finish where quality wood is the protagonist. It came of amazing complexity, structure and elegance.

Very gastronomically versatile due to its extraordinary complexity. A white with perfect character to accompany a wide variety of dishes from fish and foie gras to meats, mature cheeses and even Iberian, with a magnificent potential for longevity to evolve and last in the bottle.

Service temperature from 10º to 12º C.

Montecillo winery
Founded in 1772, Bodegas Osborne is a benchmark in the production of Spanish spirits.
The family business started more than two centuries ago with the Englishman Thomas Osborne Mann, who shipped from Devon driven by a growing demand in Londes for sherry wines. Together with Sir James Duff, British Consul in Cadiz, he would form a company to export wines to England and other countries. Years later, he founded the first wineries that would bear his name. Since then Bodegas Osborne has remained in family hands, with its offices in the same centennial buildings of Puerto de Santa María.
Rocío Osborne, the sixth generation of the family, represents the family business worldwide, highlighting the quality and values of all the wines from Bodegas Osborne.

Elaboration:
The Viura comes from vineyards of more than 60 years in glass located more than 600 meters in Rioja Alta. The Tempranillo Blanco is cultivated in loamier terrain and the Sauvignon Blanc comes from plots in fresh and calcareous soils located in the easternmost part of the D.O. at more than 700 meters. Manual harvest. Each variety is made independently. Destemming and subsequent incubation. Long macerations at low temperature in contact with their skins to extract all the primary aromas. Very soft pressing and subsequent static settling in an inert atmosphere to obtain a clean must rich in aromas. Alcoholic fermentation in stainless steel tanks and flextanks at very low temperature. Transfer to new French oak barrels with a smooth roasting to finish the fermentation process. Partial malolactic fermentation in Viura and White Tempranillo. Constant battonages in the barrels of the 3 varietals for four months to remove and suspend the lees that provide that glyceric sensation in the mouth. Once this process is completed, various tastings are carried out until the final coupage is defined.

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