They are part of a varietal recovery project, carried out by Conselleria de agricultura de Valencia and Viveros Cambra, the result of 7 years of genetic study of Valencian vinifera, selection and classification of the material, with its subsequent multiplication.
Presentation
Presentation
Recovering Valencian varieties such as Arcos, Bonicaire, Forcallat, Moravia Dulce, Moravia Agria, Trepadell, Monastrell Africá, Tortosí, Tortosí, Morenillo, Mandó, Verdil, Pampana Blanca, Planta Nova.
Location
Finca Els Navarros (Ontinyent,Valencia)
ALTITUDE: 480 M
ALTITUDE: 480 M
Terroir
Type of Soil: Poor hillside soils, stony, calcareus.
In the vineyard
Plantation Density: 2500 plants / Ha
Vineyard age: 40 years
Continental climate softened by the Mediterranean influence, with an average annual temperature of 15 degrees and a Mediterranean type rainfall regime.
Vineyard age: 40 years
Continental climate softened by the Mediterranean influence, with an average annual temperature of 15 degrees and a Mediterranean type rainfall regime.
Winemaking
Alcoholic fermentation in stainless steel tanks with native yeast fermented with grapes skins and seeds and susequent malolactic fermentation in Frenck oak barrels.
Ageing
Barrel Aging: Aged for 9 months in French oak barrels of 225 liters.
Bottling Aging: Minimum of 6 months
Bottling Aging: Minimum of 6 months
Varietals
Tortosi : 50%
Sauvignon blanc : 50%
Sauvignon blanc : 50%
Specifications
GM : NO
Contains sulphites. Does not contain egg or egg products. Does not contain milk or milk-based products.
Advice
Serving
16°C/61°F
Ageing potential
3 to 5 years
Tasting
An enticing nose showing a hint of smocked bacon, dried Mediterranean herbs and vanilla to the spiced lemons and nectarines. Pretty long and flavorful on the palate with a medium to full body. Fresh and a tard waxy in texture.
Food pairings
Teuladí Blanc is just spectacular on the table. Its full body and spicyness make it a perfect match for richer dishes: Fish stews , vegetables, chicken, risotti. In the fall, you will love with seasonal vegetables: pumpkin, aubergine and bell peppers.
