The origin of the grape is found in the town of La Seca (Valladolid), in strains of old glasses of VERDEJO, a native variety of the D.O. Rueda.
The grape undergoes a peculiar maceration in the press for about 5 hours, after which it is pressed and later fermented at 16ºC; finally, an exhaustive work takes place on lees from the fermentation yeast itself for three months in tanks with daily stirring to generate the unique creaminess of this newly minted Verdejo.
Attractive greenish tones with steely nuances.
Smell The nose shows typical aromas of the Verdejo variety on a complex background where tones of exotic fruits, flint and aniseed are appreciated.
On the palate it is pleasant, fresh, creamy, meaty and fatty, with a very pleasant aftertaste.
Optimum serving temperature: between 7 and 9º C.
Oven daily to generate the unique creaminess of this newly minted Verdejo.