Made from vineyards 15 to 20 years old located on a plateau at 750 meters above sea level, with pebbled soils, rich in calcium, magnesium, and other microelements essential for the proper development of the vines. A monovarietal that shows the most characteristic aromas of the Verdejo, an indigenous variety of the DO of Rueda since the 11th century that shows the influence on it of the rocky soils and the continental climate, thus defining the so-called Rueda character.

The harvest is done at the right moment of ripening, a key factor to produce quality wines. The grapes are harvested mechanically at night, thus avoiding the presence of sunlight, a catalyst for the oxidation of musts, and allowing their entry at low temperatures, factors that work out well to produce quality musts. The difference in temperature between day and night is the secret to the balance between sweetness and acidity of Verdejo. Fermentation at low temperature in stainless steel tank and contact with its fine lees until clarification. Cold stabilization and filtration prior to bottling.

Straw yellow with greenish glints, clean and bright. On the nose, the intense varietal aromas remind us of white flowers and white fruit (pear and green apple), appreciating the vegetable nuances of fennel, herbs, and brushwood. The palate is elegant, broad, and persistent, evoking in retro-nasal the varietal aromas and the final bitterness of the Verdejo. Recommended to accompany a wide variety of dishes, especially white meats, and fish with a mild flavor such as hake, sea bass, or sole, as well as smoked fish (anchovies and cod) and sushi.