La Boticaria
Tasting note
Sourced from ancient vines, this unoaked expression reveals intense aromas of white peach, fennel, and lemon curd. The 2024 lees aging provides a creamy, unctuous texture and savory depth, beautifully balanced by a stony minerality and a long, saline finish that defines its old-vine heritage.
Food Pairing
The wine’s unctuous texture and saline finish pair beautifully with pan-seared scallops, salt-crust sea bass, or a creamy wild mushroom risotto. Its vibrant acidity also complements roasted poultry with herbs, aged Manchego, or traditional Spanish tapas like gambas al ajillo.
Origin
Hills of the Sierra de Algairén, Almonacid de La Sierra.
Varietal
100% Garnacha Blanca.
Soil
Alluvial (formed by sediments from the Jalón and Huerva rivers). Stony with a calcareous substrate and a good amount of clay, these soils are ideal for drought resistance.
Winemaking
The grapes are destemmed, crushed, and immediately pressed using a compressed air membrane press. After 24 hours of cold settling (débourbage), the clean juice is racked and inoculated for fermentation at 14°C for approximately 25 days. Following fermentation, daily bâtonnage (lees stirring) is performed for 8 to 10 months to enhance depth and complexity in the aromatic profile.
Suitable for Vegans.