Accompaniment: Fatty fish and shellfish (clams, cockles, mussels, salmon, sardines, mackerel…), rice, savoury snacks, fatty cheeses, cold meats and pâtés.
Serving temperature: 8-10º
Made exclusively with grapes of the Verdejo variety from vineyards of over 80 years old cared for by small winegrowers in the town of Rueda. They are planted in clayey-calcareous lands covered with boulders, poor in organic matter, giving the wine great elegance, finesse and persistence.
The alcoholic fermentation takes place in stainless steel tanks with wild yeasts of the grape. Once at the winery, it undergoes cold maceration for 12 hours. After the racemes have been pressed, the must ferments at a low temperature in a stainless steel tank. It then rests on its lees for six month.