The ageing of wines from the glass plantations is carried out in French and American oak woods, with periodic tastings that allow to evaluate the evolution in barrels as well as its future assembly with the wines fermented in stainless steel tank. The final blend of Valdubón Verdejo consists of 50 % of wine fermented in barrels and 5 months of ageing in barrels on its lees and 50% of fermented wine in stainless deposit. The barrels used are 50% French oak and 50% American oak.
Valdubón Verdejo is made entirely of Verdejo grapes. The original vineyards are divided by different terms of the D. O. Rueda being located the main plantations in the terms of the dry, Olmedo and windy slope.
Valdubón Verdejo is made of part of grapes traditionally fermented in stainless steel tanks and part of grapes fermented in barrels. For the production in storage, vines were chosen on the backside with an average age of 12 years with a pressing performance of less than 72 %. For its part, for the fermentation in barrels, we selected Old Vines of dry age over 25 years and with a system of conduction in glass, obtaining the must with a maximum yield of 60 %.
In both cases, strict monitoring of maturation is carried out, focusing efforts on the control of yields and maturation to ensure that the fruit is harvested in perfect condition.
A ripening control is carried out of all the plots that form part of Valdubón Verdejo, establishing the optimal harvest date for each vineyard.
The evolution of the state of Health, Baumé grade and acidity is monitored. Based on the results obtained, a first collection is made of those plots destined for the traditional production in stainless steel tank, allowing to evolve a few more days the vineyards conducted in glass and destined for the fermentation in barrel.
To take advantage of the low temperatures and prevent oxidation, the harvest of plantations in the trellis is performed in a mechanical way about 4 o’clock in the morning, moving to the winery in trailers of not more than 15,000 kg and prensándose the fruit always before 9 o’clock. For its part, the vineyards with conduction in glass is collected manually, beginning the cut at 7 o’clock. The transfer to the winery in boxes of 20 kg and pressed before 12 h.
The vines intended for Valdubón Verdejo were allowed to evolve a little more, thus guaranteeing an optimal state of maturity and a good balance of acidity-alcoholic strength.
After De-salting and pressing, the yolk must from the espaldera plantations is taken to predetermined deposits, cooling at 8ºC. The must thus cooled is subjected to a static decantation of 3 days before being transferred to the reservoir where it will be fermented below 12 ° C.
After fermentation, the wine is transported to a new warehouse where it will remain in contact with its fine Lees for 4 months with periodic traces to increase fat in the mouth.
The grapes coming from the plantations in a glass are destemmed and macerated cold for 12 hours to increase the aromatic potential of the must. After this period, the macerated grapes are pressed and the grape must is statically decanted where it will remain 3 days at 8 ° C. Finally, the Clean must is introduced into the barrels where it will be fermented at a temperature not exceeding 20 ° C. After finishing the process, the wine remains in contact with its lees, making regular battonages until a few days before bottling.
The Cup is clean, bright, light yellow with greenish flashes.
The nose shows its greatest potential. Intense Aroma with anisate and vegetable nuances typical of the variety, marked mineral touches, white flowers, fennel with a background of spices, vanilla and coconut.
In the mouth it is alive, with a cheerful entrance, full of ripe white fruits accompanied by a good acidity. After his attack, he fills his mouth showing himself glyceric and very unctuous as it corresponds to his long upbringing on Lees. Its long and fresh aftertaste shows a slightly bitter finish accompanied by notes of coconut and vanilla that give it a great complexity and unmask its stay in barrel.
Alcohol: 12,90% vol total Acidity:
6,02 g / l (tartaric) pH: 3,05
Valdubon Verdejo Roble