Coma Blanca

In the glass

What it pairs with

• Grilled razor clams with alioli
  Saline mineral and lemon notes complement the shellfish; alioli bridges to the wine's texture.
• Bacalao a la llauna (baked salt cod)
  The wine's preserved-fruit and almond register matches the umami depth of cured fish.
• White asparagus with romesco
  Bitter herbaceous asparagus and hazelnut sauce echo the wine's savoury, nutty depth.

How to serve Coma Blanca

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
4. Pair with. Grilled razor clams with alioli, Bacalao a la llauna (baked salt cod), White asparagus with romesco. Match the wine's structure to the dish's fat and salt.

History

Coma Blanca was introduced by Nin-Ortiz to explore the white wine potential of DOQ Priorat, drawing on Garnacha Blanca and Macabeo vines in Porrera with the same minimal-intervention philosophy as the estate red.

1. 2007 — First Coma Blanca vintage produced as the estate's white wine expression

Facts

Producer

Nin-Ortiz

Grapes

Garnacha Blanca, Macabeo

Classification

DOQ Priorat

Oak

Aged in used oak barrique and amphora

ABV

13.5%

Price

€28-45 at retail

Drinking window

3-10 from vintage

First vintage

2007

Organic

ORGANIC CERTIFIED

Frequently asked about Coma Blanca

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