La Mar White wine

The sea is made with Caíño grapes, with which it is made it is macerated in the cold for longer than the other varieties, to take advantage of its high percentage of skin, thus favoring the extraction of its subtle aromas.

After alcoholic fermentation, we keep the wine in contact with its lees for just under two months. Then it rests in stainless steel tanks at low temperature for at least another six months until it is taken to the bottle where it finishes refining for a quiet rest of at least a year.

evocative and intense ripe aromas of stone fruits such as peach, suggestive memories of melon, pineapple and persimmon along with an insinuating fragrance of lychee. After this first sensation and given the Caiño's ability to extract the best characteristics of the terroir, an attractive minerality emerges, showing earthy notes and fresh salty notes. These powerful aromas rest on faint memories of aromatic and floral herbs, ending on a creamy, enveloping fine-leaf background.

As always, La Mar has a mouth full of flavours, being very wide, greedy, full-bodied and tender at the same time, silky, deep and with a great structure. It is a wine that can be chewed and also its excellent acidity, gives it freshness, length and favors another of the peculiarities of Caiño, its surprising aging capacity.

It blends perfectly with fish and seafood thanks to its