GRAPE: Verdejo

APPELLATION: Rueda DO

VINIFICATION: Verdejo grape form more than 50 years old vines. During the third week of September, grapes were handpicked by night after reaching the optimal alcohol content and tartaric acid level. Fermentation took place in oak barrels at controlled temperature of 25ºC for 11 days, followed by 6 months ageing on its own lees. Aged in 30% American, 30% French, 30% Hungarian oak barrels.  10%  in 500 liters barrels.

TASTING NOTES: Golden yellow with greenish glints. A very intense and powerful nose that has picked some Frank notes from well-ripened Stone fruits (peach skin) perfectly combined with wooden, spicy and toasted notes. Fruity and unctuous on the palate, coating the mouth with glycerin and balanced acidity. Elegant finish showing some lactic reminders and candied fruit finish.

FOOD PAIRING: Seafood rice dishes, foie-grass, duck or oak. Seafood on the grill. Fish with sauce

PRODUCER:

Félix Lorenzo Cachazo started his journey in the world of wine working in one of the old underground wine cellars in the village of Pozaldez (Valladolid), giving life to the old “Amontillados” wines – a variety of sherry wines.
There is little left of these strong and special wines, but we must not forget that they were the seed of today’s modern and successful Verdejo wines.

Félix was one of eight visionaries founding what is today known as D.O. Rueda. He was one of the “inventors” of changing the winemaking style, a change that resulted in the salvation of the Verdejo grape which at that time was condemned to disappear.

With a long wine tradition in the family, they own 35 hectares of vineyards and control another 190 hectares of the grape varieties Verdejo, Sauvignon Blanc and Viura. These vineyards are both bush vines as well as wire-trained vines.