2010 Vintage
Region: D.O. Rueda
Varietals: 60% Verdejo, 40% Viura
Elaboration:
18 to 20 days of fermentation in inox vats with control of temperature (16-18 degrees) to extract maximum aromas. The wine is submitted to cool stabilisation, and microfiltration.
Tasting:
Sour granny smith apple, zesty lime/citrus, and a slightly grassy/vegetal element mark the flavour of this wine, which has a gush of tart acidity and a crystal clean finish. Alcohol is mild, hardly noticeable, yet the wine has surprising body for a light white.
Gastronomy:
This wine goes well with any kind of fish and seafood as well as white or smoked meats.
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