After examining closely a number of vineyards between 25 and 30 years old, on stony terrain, we have selected 100,000 kilos of 100% Verdejo grapes which best reflect the specific characteristics of this region. We are using cold fermentation between 16 °and 18° C. in stainless steel vats with the lees for 19 days until finishing the sugars. After that, we make the first racking to take out the thick lees and keep the wine with the tie lees putting them into suspension twice per week to remove fatty compounds that provide mouthfeel and volume sensation.
Finishing this process, clarified and stabilized the wine in the most respectful way, them, bottling it always in inert environment.
Colour: This is a straw yellow Verdejo wine that has a particularly attractive and pure appearance.
Aroma: Strong but not overpowering clean and ripe aromas that are characteristic of this grape type.
Palate: On the palate it is fresh, with high and big body and volume, and delightfully smooth, and it has a slightly bitter finish that is typical of the Verdejo grape variety, with a touch of acidity giving it excellent balance.
Fermentation of destalked grapes in stainless steel tanks equipped with cooling sleeves to maintain temperatures within the range of 26–28 °C.
Fermentation time: 12 days.
Colour: Ruby-red with purple hues. Medium depth. Clean and bright. Glyceric.
Aroma: Primary aromas with notes of wild berries, strawberries and brambleberries and liquorice. Hints of minerals.
Palate: A powerful attack develops into silky sensations with a good balance between acid and sweet. Smooth, warm sensations with no sharp edges or astringency.
Vineyards are older than 30 years old and the yields do not go more than 5.500 kg/ha, manual harvested. Fermentation of destalked grapes in stainless steel tanks equipped with cooling jackets to maintain temperatures steady below 28 °C. Skin contact maceration for 30 days, with twice-daily overpumping.
Maceration process at least 30 days to get volume and fat which will balance the wines. After a malolactic fermentation which is made with the lees, the wine will spend 18 months in American 70% and French 30% barrels from one to three uses.
Colour: Deep, intense cherry red color.
Aroma: With a powerful nose with intense notes of ripe wild berries (blackberries) and hints of cedar and vanilla; all very nicely blended.
Palate: Impressive attack in the mouth. Meaty and exceptionally well-balanced, with notes of stewed fruit over a background of toasted wood accompanied by supple tannins. Persistent aftertaste with a marked personality.