Caudalia Blanco

The grapes come from a vineyard planted in 2012 near Elvillar de Álava, at an altitude of approximately 650–685 metres; the bodega does not publish information about the soil type. After pressing and settling, the wine ferments in 50% new and 50% one-year-old barriques, where it matures for eleven months on the lees. Regular stirring every three to four days gives it volume. The nose shows ripe citrus fruit, light aniseed and floral notes, with hints of dill and toast. Full, balsamic and long on the palate, with fresh citrus acidity. Production is limited. ([vallobera.com](https://vallobera.com/caudalia/?utm_source=openai))