Wine made from a careful selection of Verdejo from old vines over 40 years old, glass-pruned, located in the best gravelly lands on the highest terraces of the Duero River. This highly adaptable grape with good acidity allows optimal fermentation and aging on lees in French oak barrels. The manual harvest is carried out in boxes of 15 kg capacity for the subsequent pressing of the whole grape, without destemming.
In this way, the oxidation of the must is limited to the maximum and all the aromas, color and freshness typical of this variety are preserved. We use selection tables for both whole bunches and whole grape grains after destemming. After a slight clarification of the must, the fermentation takes place in 600-liter barrels of French oak from 3 origins: Allier, Nevers and Vosges, followed by aging on lees that can last about 6 months. Throughout the aging, battonnage is carried out twice a week, which consists of removing the lees that are inside the barrel.
Pale golden color, complex and elegant. On the palate it is unctuous, with a background of fine lees, nuts and notes of toasted wood.
Aging: 6 months of aging on lees in French Allier oak barrels
Best served at between 9º and 12ºC
Food pairing: This wine pairs well with fish in sauce, white meat, even with not too strong sauces, roast lamb, grilled vegetables and legumes.