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Rafael Cambra Mallaura Blanco is a premium white wine made in the Valencia Denomination of Origin, specifically in the Fontanars dels Alforins region.
This wine is a blend of three varieties: Malvasía (50%), Sauvignon Blanc (25%) and Chardonnay (25%), from vineyards that are 50 and 30 years old respectively, located on clay-calcareous soils.
Fermentation is carried out with native yeasts in 1,000-litre stainless steel tanks. The Chardonnay and Sauvignon Blanc varieties undergo an 11-day maceration on their skins without temperature control, while the Malvasía is pressed directly after destemming, with a slight racking and fermentation at temperatures between 21 and 26 degrees for 15 days. The wine is then aged for 10 months in used 225-litre French oak barrels.
On the surface, a straw-yellow colour with golden reflections, clean and bright, denoting its ageing in barrels.
On the nose, complex and elegant aromas where notes of ripe white fruits, such as pear and apple, are combined with citrus and floral touches. There are also hints of vanilla and dried fruit provided by its ageing in French oak.
On the palate, it is broad and balanced, with a refreshing acidity that gives it vivacity. Stone fruit flavours, citrus notes and a subtle mineral touch stand out. The ageing in barrels provides a creamy texture and a long, persistent finish with toasted hints.
Rafael Cambra Mallaura Blanco is a premium white wine made in the Valencia Denomination of Origin, specifically in the Fontanars dels Alforins region.
This wine is a blend of three varieties: Malvasía (50%), Sauvignon Blanc (25%) and Chardonnay (25%), from vineyards that are 50 and 30 years old respectively, located on clay-calcareous soils.
Fermentation is carried out with native yeasts in 1,000-litre stainless steel tanks. The Chardonnay and Sauvignon Blanc varieties undergo an 11-day maceration on their skins without temperature control, while the Malvasía is pressed directly after destemming, with a slight racking and fermentation at temperatures between 21 and 26 degrees for 15 days. The wine is then aged for 10 months in used 225-litre French oak barrels.
On the surface, a straw-yellow colour with golden reflections, clean and bright, denoting its ageing in barrels.
On the nose, complex and elegant aromas where notes of ripe white fruits, such as pear and apple, are combined with citrus and floral touches. There are also hints of vanilla and dried fruit provided by its ageing in French oak.
On the palate, it is broad and balanced, with a refreshing acidity that gives it vivacity. Stone fruit flavours, citrus notes and a subtle mineral touch stand out. The ageing in barrels provides a creamy texture and a long, persistent finish with toasted hints.
