Benje Blanco is sourced from several old-vine, untrained pie franco parcels of Listan
Blanco. Each parcel is hand-harvested and vinified separately in a mix of concrete tank
and open tubs. 75% of the fruit is pressed directly off the skins, the other 25% is skinmacerated 14-40 days between 18-30C. The wine is then raised for 8 months in 60%
concrete and 40% old French barriques on fine lees without battonage or added SO2.
The finished wine is clarified with Bentonite, and bottled without filtration. Benje Blanco
is a high-toned white wine, showing its volcanic terruño with smoky notes wrapped
around the orchard fruit core, braced by Atlantic-infused high-elevation acidity. Pair it
with prawns, scallops, roasted pork or goat.