Monovarietal that shows the most characteristic aromas of the verdejo, an indigenous variety of the D.O. Rueda since the 11th century that shows the influence on it of the rocky soils and the continental climate, thus defining the so-called Rueda character.
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Made from vineyards of 15 to 20 years old located on a plateau at 750 m.a.s.l, with pebbled soils, rich in calcium, magnesium and other microelements essential for the proper development of the vines.
The harvest is done at the right moment of ripening, a key factor for the production of quality wines. The grapes are harvested mechanically at night, thus avoiding the presence of sunlight, a catalyst for the oxidation of musts and allowing their entry at low temperatures, factors that work out well for the production of quality musts. The difference in temperature between day and night is the secret of the balance between sweetness and acidity of Verdejo. Fermentation at low temperature in stainless steel tank and contact with its fine lees until clarification. Cold stabilization and filtration prior to bottling.
Straw yellow with greenish glints, clean and bright. On the nose, the intense varietal aromas remind us of white flowers and white fruit (pear and green apple), appreciating the vegetable nuances of fennel, herbs and bruchwood. The palate is elegant, broad and persistent, evoking in retronasal the varietal aromas and the final bitterness of the Verdejo.
AWARDS / RATINGS
Bronze medals: International Wine Awards (2018),
Recommended to accompany a wide variety of dishes, especially white meats and fish with a mild flavor such as hake, sea bass or sole, as well as smoked fish (anchovies and cod) and sushi.