Dido Blanc, an exceptional white wine from Montsant Dido Blanc is produced every year in the mountainous region of Priorat and Montsant, one and a half hours south of Barcelona. In a wine-growing area dedicated mainly to red wines, this racy, mineral and complex white wine is produced. Made from a blend of indigenous grape varieties (Macabeu, Grenache Blanc and Cartoixa), this exceptional white wine is a tribute to the terroir of the Priorat/Montsant wine region.
René Barbier y Sara Pérez: renowned producers The heirs of a generation that brought back to life a once forgotten wine region, René Barbier and Sara Pérez are now the leading figures in the Priorat and Montsant regions. Respectively the son of René Barbier senior and the daughter of José Luis Pérez Ovejero, the couple manages not only the family estates but also wine projects that they have both had in common for years. Between respect for traditions, the enhancement of terroirs and eco-responsibility, and at the price of rigorous work, René and Sara produce with brilliance, wines with a strong identity.
For lovers of complex and elegant white wines This blend is made from old vines of about 70 years old spread over different plots. It is the result of a combination of indigenous white grape varieties perfectly adapted to the sometimes harsh climatic conditions of this wine-growing area. The result is a complex white wine of great purity. Floral, dried fruit and mineral notes, with a touch of honey, characterise the nose; on the palate, the wine is pleasant. The delicate acidity supports and gives balance and length to this wine. A white wine from Priorat/Montsant that goes well with fish in sauce, white meat and strong cheeses. Dido Blanc, an elegant wine for connoisseurs.
Additional tasting notes
Color : Straw yellow
Nose : The nose develops scents of autumn, ripe fruit or dried fruit and nuts
Mouth : Frank and very smooth attack with a very long finish
Alcohol level : 13.0%
Winemaking : 15% of the grapes are macerated with the skin for 3-5 days to prepare the foot tub (indigenous yeasts). After fermentation, 30% of the wine is aged in clay amphora and the remainder in wooden containers of different sizes (from 300L to 4,000L for 8 to 9 m
Food pairing : Perfect with full bodied hard cheeses, fish in a sauce, white meats in a sauce and of course Paella
Aging potential : 4 to 5 Years