GRAPE: Verdejo

APPELLATION: Rueda DO

VINIFICATION: Old vines of Verdejo, reaching 100 years-old pre-phylloxera vines  with low yields. During the third week of September, grapes were handpicked by night after reaching the optimal alcohol content and tartaric acid level. Crushing and de-stemming and gentle pressing to extract free-run juice, common cold settling followed by alcoholic fermentation during 30 days at 14ºC

TASTING NOTES: Straw yellow color with greenish rim, clean, bright and very atractive. On the nose full potential of aromas with medium-to-high intensity and some aromas of dry grass coming through. Hints of tropical fruits (papaya and pineapple) and a floral scent with herbaceous, aniseed and mentholated reminders. Elegant and very rich palate, fleshy and well structured. A fresh and acidic mid-palate highlights its subtle varietal character enhanced by some fruity notes. Intense and elegant bitter finish.

FOOD PAIRING: Rice dishes with fish, seafood and sushi, avocado and shrimp, bagel with smoked salmon, boiled lobster. Meat or tuna tartar

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.