CH I / THE WINES
Rueda, the essence of the original verdejo
Own vineyards and aromatic expression
The origin of this wine is a strict selection from among our estate vineyards in Torreduero, Los Curas and Hornillos, where the poor, gravel soils predominate, with chalky outcrops at middle and higher altitudes. The wine is made with strict control of the cool temperature. After lengthy maceration the must is run off naturally to ensure that fermentation starts up without passing through any filters so as to keep the must lively and free of impurities. Fermentation is spontaneous and the stirring is performed very gently on only the finest lees in search of more complex aromas, greater smoothness and a sensation of volume in the mouth. There is an addition of cask fermented wine to the final coupage of the wine.
We select grapes from our own vineyards in Torreduero, Los Curas and Hornillos where the poor, gravelly soils dominate, with major outcrops of limestone at medium and high altitudes. Dry, fresh zones which favour a wonderful blend of the different kinds of soil which characterise the DO Rueda appellation: platforms of smooth pebbles and soils with carpets of stones. We also include grapes from old vines with very low yields, over sixty years’ old and with varying planting densities.
The 2022 harvest in our Rueda vineyards stretched over a much longer time than in previous seasons due to rainfall at the end of the cycle, causing stop-start harvesting during the campaign. The year was very hot and dry, but the September rains helped the plants to extract the necessary nutrients from the soil and then achieve phenolic and alcoholic ripening with the máximum balance. This proved vital for bringing us fresh musts with just the right acidity and medium/high alcoholic strength. In addition, the state of health of the clusters was very high. This all bodes well for wines with a lot of body and
lots of backbone.
Natural débourbage and fermented with its own lees
Harvesting is at night to maintain the maximum freshness of the grapes on reception in the winery. It is partly mechanised and in the oldest vineyards, by hand with crates. The way of working involves methodical, rigorous selection of the grapes before they reach the winery.
The entire process is carried out with strict cold temperature control. After a long maceration, a natural racked is carried out to ensure the start of fermentation without passing through any filter and to keep the must alive and without impurities.
Fermentation is spontaneous and the punching down work is carried out with extreme gentleness on the finest lees to seek more complex aromas, greater unctuousness and volume in the mouth.
To complete the process and to increase the quality of the wine, verdejo that has fermented in barrels is added to the final blend ( 5% of the total coupage ).
Verdejo single grape.
On the eye you can see a straw yellow colour with greenish glints and golden iridescence, with a very bright and clear sheen.
On the nose it is a wine with great intensity, balsamic aniseed aromas, with fennel, white-fleshed and citrus fruit and reminders of tropical fruit.
13,5 % Alc. by Vol.
Serving and storage temperature.
Best served at 7-11ºC