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 skin- macerated 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. Bottled without filtration.
