Wines that awaken the senses.
Pandra is a unique wine that awakens the senses. It is produced with 100% verdejo grapes from a vineyard that is over 20 years old, with stony pebble soil, at an altitude of 800 m above sea level and a yield of 6,000 kg grapes/ha.
After a careful production process, that starts with night harvesting, it undergoes cold maceration for five hours at 10º C. Pressing in an inert atmosphere and static debourbage at 10º C. Controlled fermentation at 10º C. Aged on lees for approximately four months.
AT THE VINEYARD
100% Verdejo
D.O Rueda
From a vineyard that is over 20 years old, with stony pebble soil, at an altitude of 800 m above sea level and a yield of 6,000 kg grapes/ha.
AT THE WINERY
Cold maceration for five hours at 10º C.
Pressed in an inert atmosphere and static debourbage at 10º C.
Controlled fermentation at 10º C.
Aged on lees for approximately four months.
ON THE SENSES
APPEARANCE
Straw yellow colour with green nuances. Very clean and bright.
NOSE
Highly intense aroma and very fruity. Fresh tropical fruits like pineapple and passion fruit stand out, as well as light boxwood tones, typical of the Verdejo variety.
MOUTH
The great roundness and balance take you by surprise, as the freshness and natural acidity are perfectly blended, leaving a pleasant sensation in the mouth, with good body and structure, due to the ageing on fine lees. Long persistent finish and very smooth, leaving an excellent recollection of the wine in the mouth that calls for another glass!!
ON THE TABLE
Thanks to the ageing on lees, it is more versatile to combine, it goes well with aperitifs, cheese, dry fruits, prawns and sea food as well as more elaborate main dishes, oven-baked fish, white meats and grilled octopus.
AT THE VINEYARD
100% Sauvignon Blanc
D.O Rueda
The vineyard is over 20 years old, with stony and pebbly soil, at an altitude of 800 meters above sea level and with a yield of 6,000 kg/ha..
AT THE WINERY
Cold maceration for five hours at 10º C.
Pressed in an inert atmosphere and static debourbage at 10º C.
Controlled fermentation at 12º C.
Ageing in French and Spanish oak barrels for at least 4 months.
ON THE SENSES
APPEARANCE
The colouring is a lovely straw yellow with golden iridescence.
NOSE
It is extremely complex, with a perfect blend of wood and fruit. Tropical, honeyed notes with a hint of fine woods.
MOUTH
It is elegant, fresh and balanced. Long on retronasal smell, with the same sensations as in the nose. The fruit prevails over the wood notes.
ON THE TABLE
Its complexity makes it pair well with grilled white meats, fatty fish, sushi, pasta with spicy sauces and strong cheeses.