In this wine, Pansa Blanca shows its most spectacular and original side and lives up to its name: "Pansa Blanca Raisin".
It is produced in specific years when the meteorology allows the bunches to become over ripe and to dry until the sugar concentrations are really high. This is a naturally sweet wine in which the yeasts cannot ferment all the grape's sugars, and more than 250 g/l remain. The dehydration caused during the raisining concentrates of both sugars and acids and aromas, and leads to a beautifully coloured drink, with honey and caramel notes. The different years are combined through dynamic ageing in the form of "soleras and criaderas". Very few bottles are produced per year to ensure the wine's quality, exceptionality and ideal ageing. This is done directly from the "soleras", with no type of clarifying or cold treatment that could alter the organoleptic characteristics. This is why, in these wines, we may find sediments that do not affect their quality. With a dark amber colour and iodized highlights, it is a very dense wine. By nose, it offers a number of spectacular aromas with very sweet notes of honey, dried peaches, citruses and carobs. On the palate, it is no less impressive, dense, sweet and acid at the same time, with a strong flavour. It has a long-lasting, caramel finish. This is an ideal wine for combining with blue cheeses, creamy or vanilla ice cream, Christmas candies, chocolates, cakes, profiteroles, Catalan cream...
One thing's true: A glass of wine is a dessert itself!
The ideal temperature for serving it is 13 ºC.