Mucho Mas Blanco

The goal was to create a distinctive style of wine by harnessing the qualities of three different but complementary grape varieties from several notable winegrowing regions in Spain. The resulting wine is ideal as an aperitif but also goes well pasta, paella and all sorts of tapas, especially grilled fish, smoked hams and cheeses.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Wine of Spain

4.0
23,978 user ratings Nov. 2024 rating

Spain

Bottle

Full Product Name:
White Wine

Contains Sulphur Dioxide/Sulphites
Contains Sulphites

Mucho Mas

Produced and bottled by:
Felix Solis, S.L.,
13300ES,
España,
Spain.

Felix Solis Avantis UK Ltd,
CT1 2HA,
UK.

Felix Solis Avantis UK Ltd,
CT1 2HA,
UK.

The Félix Solís SL winery was founded in April 1975 and lies along the current national road that links Madrid to Cadiz. The winery is one of the largest family-owned wineries in the world and is fitted with the most modern production and storage facilities. The World Ranking of Wines and Spirits (WRWS) gave Felix Solis sixth place in the top 100 Best Wineries of the World and second place in the category ‘Best Wineries of Spain'.

Felix Solis Avantis UK Ltd

Verdejo, Sauvignon Blanc, Chardonnay

NV

The goal was to create a distinctive style of wine by harnessing the qualities of three different but complementary grape varieties from several notable winegrowing regions in Spain. The resulting wine is ideal as an aperitif but also goes well pasta, paella and all sorts of tapas, especially grilled fish, smoked hams and cheeses.

Complex and subtle on the nose, there are peach and apricot aromas with hints of citrus and smokiness. Rich and mouth-filling in style, with moreish tropical fruit flavours, nuanced vanilla and nicely balanced acidity.

12

Felix Solis S.L.

Carlos Villarraso

Fermentations take place in stainless steel tanks over 20-25 days at maximum temperatures of 15ºC. Once the vinification process is complete, the wine is left on its lees at low temperature for 2-3 months to develop secondary flavour characteristics. In the case of Chardonnay, the wine remains in French oak barrels for 3 months, with batonnage (stirring the lees) occurring several times a week.