It has a powerful entry and fills the mouth for its volume, creaminess, structure and persistence, which, together with its great freshness and spicy retro-olfaction aromas, form a balanced and round block.

Its optimal consumption begins in the second year after bottling. However, the characteristics of alcoholic strength and acidity and the work on lees allow Valmaña Blanco to last for a large number of years, as long as the bottle has been kept in the appropriate conservation conditions.