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This wine is composed of 90% Garnacha Blanca, with 5% each of Sauvignon Blanc and Viognier. The vines, planted in 1990, thrive in limestone and clay soils at an elevation of 356 m (1,168 ft).
Portal Blanco pairs beautifully with pan-roasted hake with almonds, plank-roasted salmon, or grilled swordfish with herbs. Its vibrant acidity and structure also make it a perfect match for bold, aromatic cheeses like Valdeón, Serena, Monte Enebro, Queso Azul Asturiano, and Morbier with vegetable ash.
Hand harvested in the cool morning hours, the grapes are brought to the winery in small, 15kg boxes. After de-stemming, the grapes are crushed and go into 10,000-liter stainless steel tanks. The unfermented juice mixes with the skins at cool temperature (4C or 39F) for about 8 hours to maximize the extraction of flavors from the skins. The grapes ferment with neutral yeast (from Levuline in Champagne), which is optimal to ferment grapes with high sugar levels. The wine is aged in stainless steel tanks on the lees for two months. No malolactic fermentation.
