Los Loros Fermentado en Barrica 2017
Las variedades locales son las protagonistas en este blanco, que se elabora con Marmajuelo, Gual y Vijariego blanco. Descansa durante 5 meses en barricas con sus lías y el resultado es un vino muy especiado en nariz y con un paso graso y largo.
Opinión de los críticos
The barrel-fermented 2017 Los Loros Blanco Fermentado en Barrica was quite influenced by the oak, even if less than in the previous year I had tasted, with notes of tangerine peel and sweet spices and smoke. It had pungent flavors and some notes that bring back memories from the nose. The palate has moderate acidity and could do with a little more freshness, but I guess it reflects the character of the year. However, it's an improvement over the 2015. It's 40% Marmajuelo and 30% each Gual and Vijariego Blanco. 940 bottles were filled in March 2018.