Description
La Raspa Blanca is the producer’s entry-level wine, symbolizing the ideal everyday easy drinker. The vines for this blend are from elevations up to 600 m on volcanic soils of schist and black phyllite. The grapes used are Muscat of Alexandria—also known as Muscat de Malaga—which is the most significant grape of the area and is arguably native to Malaga, and Doradilla, an Indigenous grape adding structure and saline notes.
The grapes are hand-harvested and fermented in small stainless steel tanks with indigenous yeasts. At the end of fermentation, the wine is aged for five months on its lees in concrete tanks.
This wine is iconic in a way that integrates three climatic extremes: the proximity to the Mediterranean, the high elevation, and the bright and sweltering Andalucian sun. With all these influences, it takes the best of all three, with ripe Mediterranean fruit character melding with higher acidity, fresh minerality, and salinity.
Reviews
There are no reviews yet.