Tempranillo Blanco Barrica - Bodegas D. Mateos

After the first swirl, you can perceive a first-class balance in this white wine, because it does not stand out on the glass walls watery or syrupy or liqueur-like. To the nose, this Bodegas D. Mateos white wine shows all sorts of plum, guava, physalis, violet and perfume rose.

This Spanish wine delights with its elegantly dry flavor. It was bottled with only 1.2 grams of residual sugar. As you would expect from a wine in this price range, this Spanish wine naturally enchants with the finest balance despite all its dryness. Taste does not necessarily require residual sugar. On the palate, the texture of this balanced white wine is wonderfully creamy and buttery. With its vital fruit acidity, the Tempranillo Blanco Barrica is impressively fresh and lively on the palate. In the finish, this white wine from the wine-growing region of La Rioja finally inspires with considerable length. Again, hints of lavender and mango show up.

Vinification of the Tempranillo Blanco Barrica from Bodegas D. Mateos

This white wine clearly focuses on one grape variety, Tempranillo Blanco. Only impeccable grape material was harvested for this wonderfully balanced varietal wine from Bodegas D. Mateos. Clearly, the Tempranillo Blanco Barrica is also determined by the climate and viticultural style of the Rioja DOCa. This Spaniard can be called an Old World wine in the best sense of the word, and it is extraordinarily impressive. The grapes for this white wine from Spain, after ensuring optimal ripeness, are harvested exclusively by hand. After the harvest, the grapes reach the winery by the fastest route. Here they are sorted and carefully broken up. Then fermentation takes place in small wood at controlled temperatures. The fermentation is followed by a maturation of 6 months in oak barriques.

Food recommendation for the Tempranillo Blanco Barrica from Bodegas D. Mateos

Enjoy this white wine from Spain ideally moderately chilled at 11 - 13°C as a companion to coconut-lime fish curry, roasted trout with ginger pear or spaghetti with yogurt-mint pesto.

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