This plot is planted in bush vines. This method effectively keeps grapes
near the ground, allowing them to ripen at night due to the heat retention
of the soil and protecting them from the excess of heat and sunlight during
the day. These vines are resistant to weather and disease but are labour
intensive to harvest.
Grapes are hand-harvested and crushed. Then, the skins are left for a few
hours to soak at a low temperature. Pressing. The juice is then settled for
one day. Once clear, fermentation takes place in stainless steel vats at a
temperature below 15ºC, using the grapes´ indigenous yeast. The low
temperature allows for a slow fermentation that helps preserving as many
fruity aromas as possible. Cold stabilization and filtering before bottling.
Javier Sanz Verdejo is the best expression of Rueda and its terroir: Youthful
and bright, with light shades of green. In the nose, its shows fresh and
lively varietal notes of sweet grapefruit and pineapple, combined with
anise and fennel as well as floral aromas. Bone-dry in the palate, its
medium body is coupled with a crisp, refreshing acidity that make it perfect
to drink at all times.
We recommend to serve it chilled (6-8ºC). Enjoy on its own or with
seafood, grilled fish, ceviche, sashimi, etc. It will suit any type of delicate
flavours and lightly seasoned white fish.
- Kuivatatud liha
- Mereannid, karbid