D.O. Rueda

Vetiver Verdejo

VARIETY
100% Verdejo
MADURATION
The ripening process has been good , low level of precipitacion during Winter and dry and hot summer, what favoured a low quantity but high quality of fruit.
Alcohol
13,5 % Vol.
Format
75 cl.

ELABORATION PROCESS

VETIVER grape harvest is done at night to avoid oxidation of the grapes. Once in the cellar, it is proceeded by cooling the pasta to 10oC, to extract all the aromatic percussors present in the skins of the grape. Maceration in cold lasts only 4 hours prior to the extraction of the yolk. After a static defragmentation, alcoholic fermenta- tion is carried out at a temperature of 14o C with native yeasts selected by the cellar itself. Before leaving the market, the wines of VETIVER Verdejo remain 3 months in contact with the soft lees making a weekly batonage.

TASTING NOTES

It displays high aromatic intensity, with tropical and mineral notes. Elegant fennel and fresh herbs mixed with forest aromas and anise flabo- red.
In mouth is fresh, intense in fruit. Very elegant and persistent aith a direct acidity and long and complex retro-ol- faction. Bitter end caracteristic of this variety which it confers structure and balance.

MARRIAGE

Suitable for appetizer and accompan- ying with seafood, white and blue fish, pastas and white meats.
It also perfectly accompanies soft cheeses, smoked and Iberian ham.

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Dioniso

Fresh, intense in fruit. Very elegant and persistent aith a direct acidity and long and complex retro-ol- faction.