VINIFICATION:

The Caíño grapes used to make this wine undergo extended cold maceration to take advantage of their high proportion of skins, thus enhancing the extraction of their subtle aromas. After alcoholic fermentation, the wine is kept in contact with its lees for just over two months. It then rests at low temperature for at least another six months before being bottled, where it finishes refining during a calm period of aging.

TASTING NOTES:

We are well aware of Caíño’s excellent ability to express the singular characteristics of our terroir, and yet it never ceases to fascinate us how, year after year, it grants us its clear minerality, saline nuances, and shy aromas of broken stone that lend elegance and complexity.

Of course, it also shows fruitiness, marked by notable aromas of ripe melon and peach, accompanied by evocative notes of aromatic herbs and lychee, finishing its aromatic journey with an alluring background of pastry and spice from fine lees.

But what seduces us most about La Mar is its fullness on the palate. From the moment it touches the mouth it is striking—a wine that fills the palate with its unctuousness, becoming fleshy, juicy, and with a structure unusual for a white wine. At the same time, it remains delicate, silky, and fresh thanks to excellent acidity, which contributes to its notable aging potential.

WINEMAKER’S COMMENTS:

Due to its special production method and the character of this variety, it is advisable to open the wine some time before tasting.

Aging / Cellaring Potential: Upon release, it clearly displays excellent varietal characteristics, and over at least the next five years it will continue to evolve in bottle, gaining complexity and maturity.
Optimal Serving Temperature: Between 10°C and 12°C.

FOOD PAIRING:

It pairs perfectly with fish and seafood thanks to its good acidity, but its powerful body and volume suggest a wide range of pairings. It can also be enjoyed with stews or oven-roasted meats, without ruling out spiced or lightly spicy dishes.