A tremendously demanding project of work with Verdejo on poor gravel soils, with certified organic cultivation, manual harvest in 15 kg boxes. Rigorous inspection at the selection table. Whole bunches, without destemming and very soft pressing, low yield, using only the musts. Fermentation with the native yeasts themselves. After alcoholic fermentation, the wine has remained in French barrels - 20% new, 40% one wine, and 40% two wines- to complete a nine-month Burgundian-style aging, with caning on its lees. One of the greatest Verdejo wines and with a capacity for growth in the bottle that has pleasantly surprised us.
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