On the nose, beeswax, honeycomb, golden apple, wet stone. On the palate, mouthfilling and expansive. Ripe apple and pear are framed by stony minerals, lambswool and flowers. Beautifully balanced between fruit and mineral, weight and acidity. Long, mouthwatering finish.

With its elusive combination of weight and acidity, Candea Blanco is equally at home with seafood or poultry. Grilled whole fish with a chimichurri sauce, or a roast chicken with root vegetables and a bitter green.

Blend: 40% Treixadura, 40% Doña Blanca, 20% Verdello