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El Pacto Blanco is a Rioja D.O. wine made by Viñedos El Pacto from Malvasía, Garnacha Blanca and Jaina grapes.
Old vineyards, with an average age of around 60 years (planted between 1915 and 1974) located in the towns of Cárdenas and Nájera. Ferrous clay soils with a high component of conglomerate rock at the base. The altitude is around 600 metres above sea level.
Maceration of whole bunches for 24 hours to achieve greater aromatic richness and volume in the mouth. Subsequent maceration for six hours with the skins and subsequent pressing. Static decanting and racking to eliminate the lees. Fermentation is spontaneous with the indigenous yeasts of the grape, at a low temperature (between 16 and 18 degrees). At the end of fermentation, the wine is transferred to oak foudres and bocoyes with a capacity of five hundred to one thousand litres.
Visual: Straw yellow of medium intensity, with a very attractive brightness that gives it a great luminosity in the glass.
Nose: Complex, with notes of hay, cream and pastries, as well as hints of citrus in the background.
Palate: Long, with very good acidity and at the same time a lot of structure. The tactile sensations generated by the interaction between the oak from the ageing process and the freshness of the grapes stand out. But it also stands out for its great volume and unctuousness, the result of a complete maturation in the vineyard, where the low production of the old vines generates a plus over the richness of its clusters. A wine structured by its great acidity and rounded by its ample glyceric sensations.
El Pacto Blanco is a Rioja D.O. wine made by Viñedos El Pacto from Malvasía, Garnacha Blanca and Jaina grapes.
Old vineyards, with an average age of around 60 years (planted between 1915 and 1974) located in the towns of Cárdenas and Nájera. Ferrous clay soils with a high component of conglomerate rock at the base. The altitude is around 600 metres above sea level.
Maceration of whole bunches for 24 hours to achieve greater aromatic richness and volume in the mouth. Subsequent maceration for six hours with the skins and subsequent pressing. Static decanting and racking to eliminate the lees. Fermentation is spontaneous with the indigenous yeasts of the grape, at a low temperature (between 16 and 18 degrees). At the end of fermentation, the wine is transferred to oak foudres and bocoyes with a capacity of five hundred to one thousand litres.
Visual: Straw yellow of medium intensity, with a very attractive brightness that gives it a great luminosity in the glass.
Nose: Complex, with notes of hay, cream and pastries, as well as hints of citrus in the background.
Palate: Long, with very good acidity and at the same time a lot of structure. The tactile sensations generated by the interaction between the oak from the ageing process and the freshness of the grapes stand out. But it also stands out for its great volume and unctuousness, the result of a complete maturation in the vineyard, where the low production of the old vines generates a plus over the richness of its clusters. A wine structured by its great acidity and rounded by its ample glyceric sensations.
