Vintage 2018 rated as very good. The precipitations registered in winter and spring granted the grape an excellent healthy. Prune green in the summer months to get more concentration and intensity.
Harvest is during the first week of September in the early hours of the day. The grapes enter the winery at a very low temperature (around 10ºC). Once the grapes are received, maceration is carried out for 2-3 days followed by the press. For our Verdejo wine, we only use the first pressed juice called “mosto yema” .
Fermentation is in stainless steel tanks at a controlled temperature of 14ºC. Subsequent release of thick lees leaving only the fine lees for the process of aging (5 months minimum) with weekly batonages.