The Caíño grape with which it is made is cold macerated for longer than the other varieties, to aptovechar 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 rest in stainless steel tanks at low temperature for at least another six months until it is taken to the bottle where it finishes refining during a quiet rest of at least one 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 lychees. After this first sensation and given the ability of Caiño to extract the best characteristics of the terroir, an attractive minerality appears, showing earthy notes and fresh saline notes. These powerful aromas rest on faint memories of aromatic and floral herbs, ending in a creamy and enveloping fine lee background.
As always, La Mar presents a mouth full of flavors, being very wide, sweet, 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 good acidity, but the