Our pink cornicabra are in the middle of the fermentation process; they will be ready in April/May.
We posted in IG some pictures with a plan suggestion for last Valentine’s Day, based on an aperitif with Cornicabra olives and some raspberries, and for the chance to talk about this pink variety.
Our pink cornicabra are in the middle of the fermentation process; they will be ready in April/May.
We decided a few years ago to work from the agriculture on the varieties that we didn’t produce, focused on a continuous supply for our customers, and of course took the view to control the process from the beginning.
We harvested our first Cornicabra in October. All of them have been naturally brine cured and nowadays are getting their characteristic colour ranging from pinks to purple.
Our proposal is Manzanilla, made in the DO Manzanilla, in Sanlúcar de Barrameda, at the mouth of the Guadalquivir River.
Its flavour is intense with interesting smoked notes.
We love the pairing with cheeses, looking for contrast in texture, soft and creamy, or shocking in intensity and power of flavor.
Some of our suggestions are Raclette from Switzerland or Cabrales from Asturias.
If we have to recommend some wines, we love the pairing with Palomino grapes. Our proposal is Manzanilla, made in the DO Manzanilla, in Sanlúcar de Barrameda, at the mouth of the Guadalquivir River.
Link in bio and visit our tasting guidelines for this amazing variety.