Production
Produced from 18 parcels of pre-phylloxera Verdeja vines grown at around 850m altitude in sandy soils (Verdeja has smaller grapes and bunches more oval that Verdejo). These vines are between 120 and 140 years old. After hand-harvesting and alcoholic fermentation using naturally occuring yeasts in stainless steel (with no malolactic fermentation) the wine spends around 10 months in a combination of 500L French oak barrels, stainless steel, and amphorae of different sizes (and partly made using the clay from the estate) in La Seca. It is aged for a further 2 years in bottle before release.
Tasting notes
Aromatic orchard fruit and herbal notes. A complex, textural palate with baked apple and ripe lemon acidity, balanced well-integrated oak characters, and depth and minerality from partial ageing in amphora.
Food match
Try with grilled lamb chops served with spring vegetables
