The only Caí?o Blanco-based blend I know so far is the 2012 La Mar in its third vintage, blended with 10% Albari?o and 5% Loureiro which fermented in stainless steel and matured in contact with the lees with battonage for a couple of months and kept at low temperature for a further six months before bottling. It has a biscuity nose with aromas of bread and cookie dough over some freshly cut grass and golden apple. The palate is medium-bodied with good volume and moderate acidity, in good balance with the fruit. 18,000 bottles.