2024 Venus la Universal Dido Blanc BIO

Sara Pérez is the wife of René Barbier, who produces the famous Clos Mogador, Espectacle, and Manyetes. Sara Pérez also heads the family estate, Clos Martinet. She also works closely with her brother, Adria, at Cims de Porrera. Her father, José Luis Pérez, a key figure in the Spanish wine world, is proud of his children. He remains active in various wine projects. Together with her husband, René Barbier (Clos Mogador), Sara Pérez owns and vinifies two superb wines at Venus La Universal. As a tribute to every small food producer from the 1920s who aspired to become great, Sara named this mini-estate Compania Universal de Vinos. There, at "La Uni," as she likes to call it, she created what she considers the mother of all feminine wines: Venus. And "Dido" is the more than exemplary daughter of "Venus." New is the Dido Blanco, a complex white wine made with Macabeo and Garnacha Blanca, partially fermented in French oak. The wine deserves some bottle aging and is best served in large glasses. Elegant, feminine wines with plenty of style.

The Dido La Universal Blanco was born from intuition and the desire to make wine primarily from local grape varieties. According to Sara and Rene Barbier, this is the way to make good wine, as they strongly believe that grapes belong to the terroir (much like Pinot Noir belongs to Burgundy – it can, of course, be grown elsewhere, but then it will also taste different). The wine is a blend of Garnatxa blanca (white Grenache), Macabeu (Viura), and Cartoixà (xarel lo).

15% of the grapes are macerated with their skins in open vats for 3-5 days to create the sourdough (pie de Cuba) and thus acquire the indigenous yeasts. Another 20% is then macerated with their skins for 24 hours, and the remainder goes directly to the press. 30% is aged in a 3000l amphora (clay barrel), and 70% in various oak barrels ranging from 300l to 4000l for 14 months. The wine is certified organic, is grown and produced entirely naturally, and has excellent aging potential.

The Dido Blanco is straw yellow in the glass with a slight greenish tinge. It's a voluptuous wine with aromas of autumn, ripe fruit, raisins, and the characteristic dry, slightly oxidative (nutty) notes, making it a gastronomically magnificent wine. On the palate, it's fresh, clean, with a lovely acidity and good balance. The Dido Blanco is a very seductive wine and certainly not an ordinary one.

Perswijn April 2022 — 4.5* in the Catalunya, Navarra and Aragon Special " Nose: pear, peach, flowers, floor wax, vanilla. Palate: powerful and thick, ripe, lush, beautifully aged ."

FACT: In the "Attachments" tab, you'll find the official fact sheet for this fine wine. We'll automatically send it to you when you order it. The wine is stored in our climate-controlled Wine Warehouse, and if you pick it up, you'll often receive a nice discount. You'll see your discount immediately when you select "Pickup" at checkout. We're located in Dordrecht with ample parking. Click here for our address.

1. Grilled sea bass with fennel, lemon and olive oil
The wine's fresh acidity and spiciness complement the light anise of the fennel and the tender fish meat beautifully. The lemon accentuates the wine's citrus character.

2. Roasted cauliflower with almond, rosemary and a yoghurt dressing
The roasted nutty notes of cauliflower and almond complement the wine's maturity, while the dressing provides refreshment.

3. Oven-baked chicken leg with lemon, garlic and thyme
The juiciness of the meat and the Mediterranean herbs complement the round body and spicy aroma of the Dido Blanc.

4. Pasta with seafood, parsley and a dash of white wine sauce
The wine's structure enhances the mouthfeel of the shellfish. Parsley and white wine in the sauce bring liveliness to the dish.

5. Fried veal sweetbreads with beurre noisette, celeriac and sage
The creaminess of the sweetbreads and the nutty sauce complement the soft wood influence and the richness of the wine. Celeriac adds an earthiness that gives the wine extra depth.

6. Slow-cooked leek with smoked almond, citrus sauce and lardo
The creamy texture of the leek, the fat of the lardo, and the smoky accent are beautifully complemented by the full, salty character of the wine. The citrus sauce provides balance.