Campo Eliseo Blanc

Description

Winemaking techniques

The must is cold macerated on the skins for 8 to 12 hours to add the fresh fruit aromas characteristic of Verdejo. The skins are then removed and the juice is left on fine particles for ten days to add aromatic intensity. Next, the juice is fermented in 600-litre French oak barrels that add structure and richness to the wine whilst still remaining delicate. After fermentation, we perform regular yeast stirring on the lees for a period of four months. The wine is then matured for ten months in French oak barrels.

Tasting notes

Beautiful straw yellow appearance with hints of gold. Intense, fresh and complex nose. Ripe white fruit, freshly chopped herbs and delicate dried flower aromas. On the palate the wine is well structured, rich, full and well balanced with the notes from the nose returning in lingering form, providing aromatic complexity.