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El Dulce Mata

Alicante 100% Moscatel

Finca Casa Balaguer El Dulce Mata is a delightful white wine crafted solely from the Moscatel grape, hailing from the picturesque winegrowing region of Alicante. This wine immediately captures your senses with its bright, golden hue and intoxicating bouquet of floral and citrus aromas. On the palate, it offers a delightful sweetness that perfectly balances its crisp acidity, making it refreshingly mouthwatering. This beautifully handcrafted wine emanates flavors of ripe peaches, honeysuckle, and a hint of zesty lemon, making it a perfect companion for both light-hearted gatherings and elegant soirées. The Alicante region, known for its sunny climate and unique terroir, imparts a distinct character to this Moscatel, resulting in a wine that is both vibrant and pleasingly rich. With its food-friendly and vegan-friendly profile, Finca Casa Balaguer El Dulce Mata stands as a testament to the quality and versatility of Alicante wines.

Tasting notes:


Apricot

Apricot

Jasmine

Jasmine

Honeysuckle

Honeysuckle

Pairs well with:


Ceviche, Fruit Salad, Grilled Shrimp with Garlic Butter

Region:


Alicante

Lying on Spain's sunny southeast coast, Alicante is home to big, bold, red wines of tremendous value. Once a major Mediterranean port, the Phoenicians introduced winemaking here centuries ago. Historically, Alicante's most famous wine was Fondillón, an oak-aged sweet wine. But today, Alicante is better known for its full-bodied reds made from the Monastrell grape (known in France as Mourvèdre), which is sometimes blended with Cabernet Sauvignon and Merlot. The thick-skinned Monastrell laps up Alicante's sun-baked conditions and limestone soils to produce densely fruity wines with earthy, herbaceous notes. For whites, Chardonnay and Sauvignon Blanc are increasingly popular, alongside Moscatel and Airén. Wines are approved to be at DO status when they meet a handful of standards related to authorized varietals, production size, methods within winemaking and aging restrictions. Additionally, appellations must have been recognized for a minimum of five years in order to be considered to be a DO.

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