If you are looking for a sublime and sophisticated wine, you should taste this jewel produced from old vines.
GRAPE VARIETY Verdejo 100 %
VINEYARDS More than 25 years old.
FEATURES Night hand-picking harvest in 20
kg crates. Sorting table. Skin contact
maceration for 4/5 hours at 10 ºC.
Fermentation in new French oak barrels.
AGEING Ageing on fine lees in new French
oak barrels for 6 months with frequent
COLOUR Bright yellow color with green
NOSE Very complex and powerful, with ripe
citrus and tropical fruits, sweet spices,
anisette, and fennel aromas and smoky,
vanilla and yeast hints.
TASTE Rich, fresh, flavorful, expressive,
creamy oak, good acidity, well balance,
lingering finish, vanilla and slightly smoky
SERVING TEMPERATURE 9 - 12 ºC.
• Cereals and pasta: rice with cod and clams, fish-stuffed cannelloni, spaghetti with shrimps, vegetable lasagna or tuna and paella with fish and seafood.
Mollusc and crustaceous: clams in onion and garlic sauce, heart clams, crawfish, grilled prawns, seafood cocktail, creamy crab bisque, shrimps and prawns grilled or cooked with garlic, razor shells, raw oysters, boiled gooseneck barnacles, fairground octopus, broiled cuttlefish, pilgrim scallops...
Fish: stewed salmon, baked cod, sea bream, hake cheeks in garlic sauce or rolled in batter, gilthead baked or cooked in salt, galician or basque style hake, stuffed hake, stuffed whiting, hake pudding, angler fish grilled or in almond sauce, turbot broiled or baked, fried red mullet, seafood salad, fish soufflé...
Cheese: fresh, mild and semi-cured cheese.
Soups: fish and vegetable soup.
Meat: small game in sauce or stewed.