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$56
Ca’n Verdura makes this blanc de noir in Binissalem, Mallorca, from the native red grape Manto Negro. Barrel-fermented and aged nine months in French oak, it shows pear, green apple, toasted bread and a lees-driven creamy texture.
In stock
Description
Ca'n Verdura Viticultors is a Mallorcan project led by Tomeu Llabres, based in the D.O. Binissalem in the centre of the island. Ca'n Xicatla is a blanc de noir, a white wine pressed from the juice of the native red grape Manto Negro with no skin contact, so the colour stays pale. The island's warm Mediterranean climate is tempered by sea breezes and the altitude of the Binissalem vineyards, which helps retain freshness. Farming here is biodynamic and the wine is made in a natural style. It is barrel-fermented and aged nine months in French oak, then held a month on its lees in stainless steel and four months in bottle. Fermentation and ageing in barrel, together with the extended lees contact, build a creamy texture and a fine toasty, bready character through lees autolysis, while the oak adds structure rather than obvious vanilla. The colour is pale gold. The nose leads with pear, green apple and white peach, followed by toasted bread, almond and beeswax. The palate is dry and textured, with good acidity and a savoury, faintly nutty finish. Serve at around 11C.
Additional information
The creamy, toasty texture pairs well with roast chicken, pork loin and baked fish in a butter sauce. It also holds its own against hard nutty cheeses such as aged Mahon or Manchego.
