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Bright and straw coloured with greenish tints. Complex and subtle on the nose with peach and apricot aromas and hints of citrus and smokiness.
Rich and mouth-filling in style, with moreish tropical fruit flavours, nuanced vanilla and nicely balanced acidity.
Ideal as an aperitif but also excellent paired with pasta, paella and all sorts of tapas, especially grilled fish, smoked hams and cheeses.
Contains Sulphites. May contain traces of Milk.
The goal was to create a distinctive style of wine by harnessing the qualities of three different but complementary grape varieties from several notable winegrowing regions in Spain.
Fermentation takes place in stainless steel tanks over 20-25 days at maximum temperatures of 15ºC. Once the vinification process is complete, the wine is left on its lees at low temperature for 2-3 months to develop secondary flavour characteristics. In the case of Chardonnay, the wine remains in French oak barrels for 3 months, with batonnage (stirring the lees) occurring several times a week.
A delightful accompaniment to the Seafood Paella I regularly cook. We enjoy the Red Mucho Mas with other Spanish dishes I regularly cook and this is wonderful with Paella in particular the seafood version.
Tastes exactly as the Adnams description, nice easy drinking but perhaps a bit pricey.
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Looks good, does good!
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