Valdubón Verdejo

Variety

85% Verdejo 15% Viura

Harvest & Winemaking

The production of this white wine Rueda Verdejo, begins with the collection of grapes at night and with the reception in the winery if possible in the early hours of the morning in order to avoid any oxidation that negatively affects its potential aromas.

The grapes are then destemmed and sent to maceradores, where the pelicular crio – maceration takes place for 5 to 8 hours. Then the pressing of the grapes is done, separating the grape must from the press must (not suitable for first quality wines).

The alcoholic fermentation takes place at temperatures of 12-15 ° C, with a period of about 15 days. Once finished, the wine is transferred, raising it for at least two months, on its fine Lees, in order to ensure that the wine is balanced, rounded and sweetened, softening the characteristic bitter tones of the Verdejo variety.

In this type of wine, malolactic fermentation is not carried out in order to preserve the freshness and moderate acidity of the wine. Then proceed to the clarification and tartrate stabilization by cooling, filtration amicróbica and bottling.

Tasting Note

It has a greenish, clean and very bright lemon yellow colour.
Its nose is complex and intense predominating the tropical character, accompanied by elegant notes of monte bajo and subtle fennel memories.

In the mouth it is fresh, spacious, tasty, with good acidity, persistent, long aftertaste and with a bitter touch characteristic of the variety Verdejo.

Analysis

Alcohol: 13,5% vol total acidity: 4 g / lpH: 3,22 sugars: ‘2 g / l

Valdubón Verdejo