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Cascahuin Blanco boasts a delicate balance of minerality that is characteristic of El Arenal’s volcanic terroir
Grapes are harvested in mid-October
with a process that holds the essence and knowledge of Maestro Mezcalero Erasto Martinez
master distiller
As a result of this original maturing process
Boniperti Fara "Barton" 2017 2010 Cascahuin Blanco boasts a delicate70% Nebbiolo, 30% Vespolina from 0. 5 hectate parcel in Briona. Harvest is in early October. The grapes de stemmed and follow a gentle extraction regime with a 20 day long maceration. Fermentation is in stainless steel with malolactic fermentation in large barrels. The wine ages in for twenty months in the same 21 hectoliter barrels for twenty months and four months in bottle before being released.
