A trend that is here to stay: the barrel-fermented whites

Until a few years ago, whites were ‘only’ for summer. Wines that were served very cold to curb the summer heat, simple, easy to drink, that were easy to drink and little more. Wines that were not very gastronomic, that allowed few pairings such as cheese, salads, white fish and so on. But for some time now, things are changing.

The public has discovered whites with fermentation or time in oak barrels.

The wine market is increasingly looking for different wines with a marked personality of their own, and with whites aged in barrels or directly fermented inside them, they have found a new trend.

The barrel gives them more body and structure, more unctuousness, aromatic complexity, as the tertiary aromas obtained from the aging process become present, where touches of wood appear, reminiscent of nuts, vanilla, spices… and gives them greater length and persistence in the mouth.

In addition to this, the wood gives these wines more storage capacity, allowing them to be consumed beyond the year as was customary.

Another distinguishing feature of these wines is that fermentation usually takes place in the barrel itself, so they will remain on their lees for several months without racking. This aging on the lees will increase the acidity of the white wine and give it a greater sensation of body and structure, sometimes giving it aromas of pastry, very typical of the contact with the lees.

As for food and wine pairings, the oak aging of white wines opens up a world of possibilities, depending on the characteristics of the wine, we can even pair it with red meats and dishes with a higher taste intensity.

Mina de Oro

Made from Viognier, a variety that has been grown on our original estate “Finca Luzon” for more than 20 years and which until the launch of this wine we had never worked with to shape one of our wines.

Its name comes from the Tagalo word “Mindoro“, in honor of another of the Philippine islands just north of the island of Luzon, where the name of our winery comes from, and which literally means “Gold Mine”. The brilliant treasure in the shape of this wine that after a meticulous work, we have managed to create.

It starts its fermentation spontaneously in stainless steel tanks, and then moves to French oak barrels where it completes the alcoholic fermentation. After that, the wine rests for 6 months on its own lees in a refrigerated chamber, before being clarified and bottled.

With regard to its color, thanks to its time in wood, we can see how its color, the straw yellow typical of the variety, presents beautiful golden reflections.

As for the aroma, together with its extremely perfumed floral aroma, typical of the variety, we perceive aromas reminiscent of pineapple, honey or banana.

On the palate, it is unctuous, creamy and with notes of cereal along with white fruit with a touch of ripeness. Light acidity and a long and enveloping aftertaste.