Rippa Dorii Verdejo

Elaboration

Harvesting is at night to maintain the maximum freshness of the grapes on reception in the winery. It is partly mechanised and in the oldest vineyards, by hand with crates. The way of working involves methodical, rigorous selection of the grapes before they reach the winery.

The entire process is carried out with strict cold temperature control. After a long maceration, a natural racked is carried out to ensure the start of fermentation without passing through any filter and to keep the must alive and without impurities.

Fermentation is spontaneous and the punching down work is carried out with extreme gentleness on the finest lees to seek more complex aromas, greater unctuousness and volume in the mouth.

To complete the process and to increase the quality of the wine, verdejo that has fermented in barrels is added to the final blend ( 5% of the total coupage ).

Tasting notes

COLOUR. On the eye you can see a straw yellow colour with greenish glints and golden iridescence, with a very bright and clear sheen.

AROMA. On the nose it is a wine with great intensity, balsamic aniseed aromas, with fennel, white-fleshed and citrus fruit and reminders of tropical fruit.

TASTE. Smooth, very elegant mouth-feel with that typical final bitter touch of the verdejo variety, with good structure, body and a great balance between acidity and alcohol, with a full, powerful, complex and very persistent retronasal sensation.