The origin of the grape is found in the town of La Seca (Valladolid), in strains of old VERDEJO glasses, a native variety of the D.O. Wheel.
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 the 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 undertones.
The nose shows typical aromas of the Verdejo variety on a complex background where tones of exotic fruits, flint and aniseed are appreciated.
In the mouth it is pleasant, fresh, creamy, meaty and fatty, with a very pleasant aftertaste.
Optimum serving temperature: between 7 and 9º C. </ p>
Ovded daily to generate the unique creaminess of this newly minted Verdejo.