White Wine Rascaña Magnum

Merseguera y Macabeo

Place Name       Valencia

Rascaña 2018 is a wine belonging to the category of brisados, currently called "Orange". They are wines
finished from white grapes fermented with their skins. The result is gold-to-orange wines with a lot of volume in the mouth and tanicity, as if it were to be from a red wine.

150 cl Bottle.                                                                   

Detailed description

Features

Production: 10540 bottles + 211 mágnums.
Altitude: Between 900 and 1200 meters
Soil: Lime stone, sandy loam.
Age of vines: Between 20 and 60 years old.
Pruned: Vines in goblet.
Climate: High altitude continental climate. The high altitude results in significant thermal variation between daylight and night.

Viticulture and oenology

Viticulture: Ecological viticulture in conversion. No pesticides or fertilizers of chemical synthesis are used: we only treat vines with powder sulfur and a horse-drawn ecological preparation that we apply by hand. We do not use tractors in treatments to minimize the compaction of the soil. We till the soil the minimum possible to maintain the indigenous vegetation cover for the longest time possible. This gives our vineyards the right balance in terms of diversity of microorganisms and insects and it also helps us in controlling their vigor. All our vineyards are worked by our team and each task is conducted following the lunar period.

Oenology: Minimum intervention in the cellar. No additives are added to the wine: we do not use clarifiers, enzymes, yeasts, or nutrients. We only use a minimal dose of sulfur (55 mg/l) to prevent oxidation and contamination. In the cellar we also follow the lunar calendar for all oenological actions, from the harvest to the bottling.

Elaboration

Harvest: Manual in boxes, with selection in field.

Elaboration: Manual discharge in the cellar, where we make a second selection of the best grapes. The grapes are destemmed and pressed mecanically through a gentle and progressive process to obtain a high quality must. The debourbaging is done at low temperature with no chemical substances added, with temperature lowered to around 8ºC during 24-48 hours.

Fermentation: Spontaneous fermentation happens without adding yeasts at a controlled temperature. A soft daily batonage is applied.

Aging: CAged for 9 months in different materials: 30% in mud amphorae, 30% in French oak barrels of 500 litres and the rest in stainless steel tanks. Aged smoothly with the fine lees during the first 4 months.

Tasting

	White wine with a soft straw color with gold reflections.
	In the nose, aromas of ripe lemon, apricots, greens, grapefruit and bloody oranges stand out. The aeration of the wine gives an iodized mineral veil that closes the fruit set.
	Its mouth begins with a greasy and soft, very open entry that is supported on a plot much glicérica. Its trip full of matter and the most beautiful grain tánica is refreshed by an acidity well wrapped up by its work of you tie up in fermentation and upbringing. Its retrogusto is long and very persistently with bitter light that invite another gulp.