Castilla-La Mancha, Spain — Macabeo & Marisancho
Marisancho (Pardillo) is considered a heritage variety native to inland Spain. Aromas of white peach, blanched almond, and wild chamomile unfold with delicate hints of honeycomb and dried hay, while Marisancho adds gentle savouriness and a supple texture. The palate is silky and vibrant, offering subtle salinity, crisp acidity, and a refined bitter-almond note for structure. The creamy finish lingers with mineral depth. Pair with roasted fennel and lemon-chicken, creamy polenta with mushrooms, or seared scallops in brown-butter sauce. Its complexity also complements Manchego or mild charcuterie platters.