La Cayetena Criolla Blanco

This wine is crafted from 90% Criolla Blanco (commonly known as Pedro Gimenez in Argentina), which undergoes fermentation in concrete vessels for 21 days before resting on lees for 6 months. The remaining 10% combines Gewürztraminer, Viognier, and Semillon that has been aged under flor for two years, similar to sherry production. This blend is added to the primary wine, functioning like a dosage.

The result offers complex aromas of caramel and honey, complemented by rich citrus and orchard fruit flavours that end in a long, dry finish.