La Cayetena Criolla Blanco

This wine is crafted from 90% Criolla Blanco (part of the ancient Criolla family, an unruly 'bunch' of varietals from Criolla Chica and Muscat d’Alexandria), which undergoes fermentation in concrete vessels for 21 days before resting on lees for 6 months. The remaining 10% combines Gewürztraminer, Viognier, and Semillon that has been aged under flor for two years, similar to sherry production. This blend is added to the primary wine, functioning like a dosage.

The result offers complex aromas of caramel and honey, complemented by rich citrus and orchard fruit flavours that end in a long, dry finish.