Dominio Del Soto White

Tasting Note Dominio Del Soto Blanco

In the glass, this Dominio del Soto Blanco displays a bright, golden color. The nose is complex and inviting, featuring aromas of pear, white flowers, and a subtle buttery note, interspersed with light smoky hints that reveal the character of its extended aging. On the palate, the wine is soft and round in texture, yet it maintains a beautiful freshness thanks to the significant day-night temperature variations in the wine region. The finish is elegant with a light saline and smoky touch, which emphasizes its complexity and ensures a long, refined aftertaste.

Food Pairing

Due to its combination of fruity elegance, creamy texture, and fresh acidity, this wine pairs excellently with refined dishes. Consider grilled seafood such as calamari or sea bass with lemon, as well as richer fish dishes with buttery sauces. Chicken with a creamy mushroom sauce, risotto with fennel, or white fish tartare also pair beautifully with this glass. Because the wine has a light smokiness and saline sensation, it works surprisingly well with Mediterranean flavors and light Asian dishes with citrus or ginger accents.

Additional Information

The Dominio del Soto Blanco comes from the Ribera del Duero in Northern Spain, a region primarily known for its powerful red wines, but where exceptional white wines are also produced. The Dominio del Soto estate was founded in 2005 in Sotillo de la Ribera, on high-altitude vineyards (approximately 850–900 m above sea level) with clay and limestone soils that give the grapes beautiful structure and freshness. The wine is produced under the creative direction of the Mathilde Chapoutier Sélection team, who aim to present the local grape in an elegant style and allow the terroir to speak clearly.

This white wine is 100% Albillo Mayor, an indigenous Spanish grape that is relatively rarely used solo and therefore gains a unique expression. The grapes are harvested by hand and gently pressed with the stems, after which the juice is first statically clarified. Subsequently, the wine is fermented partially (70%) in stainless steel tanks and 30% in large oak barrels, which contributes to extra complexity without the oak influence becoming overpowering. No malolactic fermentation takes place, ensuring the fresh acidity is well preserved. The wine then matures for about 12 months on the lees, which provides a rich mouthfeel and beautiful roundness to the flavor.

Wine scores/awards 🏆

Tim Atkin - 94 points (2023)