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