A wine made from carefully selected Verdejo grapes from goblet-pruned old vines, located in the best gritty soils of the highest terraces of the Duero river. This highly adaptable grape, with good acidity, allows optimum fermentation and ageing on the lees in French-oak casks. The grapes are harvested by hand into 15 kg crates and then the whole grape is pressed without removing the stems. In this way the oxidation of the must is reduced to a minimum and all the aromas, colour and fresh characteristics of the variety are preserved. After some slight clarification of the must, fermentation takes place in French Allier oak barriques, followed by ageing in contact with the lees which can last for 6 to 7 months.
This wine makes a good pairing with fish prepared in a sauce, white meat, even with sauces if they are not too strong, roast lamb, sautéed vegetables and pulse dishes, etc.
Ideal Temperature: between 9º and 10º
The 2006 vintage was characterised by reasonable rainfall of 398mm. The accumulated winter rainfall between October and March (283mm) gave sufficient reserves of moisture, leading to vigorous, even budburst. The period from early spring to April was cold, with a very cold spell in the first week in March (as low as -7ºC). This delayed budburst and the growth cycle. The rest of the growth period proceeded normally, with a total absence of cryptogamic diseases, due to the dry period between the months of May and September. The perfect adaptation of the Verdejo variety to even the most adverse conditions, thanks to its hardiness, made it possible to obtain aromatic musts with a good balance between alcoholic strength and acidity. The yield per hectare was lower, due to the lack of rainfall throughout the year. The wines are full-bodied and fresh, with excellent aromatic potential.
A straw-yellow coloured wine with golden glints. A complex nose with hints of vanilla and wild mountain herbs. On the palate it is dense with underlying fine lees, dried fruits and the typical toasted nuances from the cask ageing process.
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