The origin and the final goal. The beginning and the end. Golden with iridescences of lemon zest, brilliant and almost luminous. This is the first impression of our Monte Blanco. As you persevere, you recognise its beautifully scented aroma, its varietal strength, with hints of mountainside, fruit, the terroir of its birth. The typical aromas of passion fruit, aniseed and fennel. With a tropical syrupy background and reminiscences of aromatic plants. A pleasure that goes beyond the senses.
The character of Monte Blanco is obvious at first glance. The image on the label includes a picture of a mountain that is only visible when the bottle is at the ideal temperature for drinking. At 10-11ºC, the blue line drawing of the iconic mountain that is the brand's namesake appears on the label, showing that the wine is at the perfect temperature for appreciating its full flavour.
CYCLE 2010:
The 2010 agricultural cycle in Rueda was perfect, with no surprises until just before the harvesting period. The winter was cold, with many snowfall days; the spring was slightly drier than usual and the summer was very hot, with high temperatures on certain days. During the period immediately before harvesting (the last few days of August and first week of September) the heavy rainfall had a considerable effect on collection. It was necessary to be patient and wait, as, due to the high summer temperatures, the grapes were in great need of water. The grapes started to swell and the character of the grapes was diluted. It was necessary to wait for just over three weeks to start harvesting, following metabolisation of the excess water. Even so, the wines of the region are somewhat lighter and fresher.
ELABORATION:
Practically all the harvesting is done at night, when the temperatures are lower and there is less oxidation, as the grapes are protected from the light. The wine processed very quickly since the winery machines are large in terms of their size and capacity. The must is rapidly cooled and cleaned by gravity, and fermentation commences within two or three days. This is always done in controlled temperature conditions, applying strict clearing procedures during the whole process. Whenever must or wine is moved in the winery, nitrogen is used to prevent oxidation, which preserves most of the characteristic aroma.
TASTING:
Golden with iridescences of lemon zest, brilliant and almost luminous. A fragrant nose with varietal character. For this first vintage, the greatest care has been taken with respect to this aspect. With the typical aromas of passion fruit, aniseed and fennel. A tropical, syrup-like taste. A balsamic note that is reminiscent of aromatic plants.
