White and red wines from DO Rueda, Spain

<p><strong>VARIETY</strong>: 100% Verdejo</p> <p><strong>MADURATION</strong>: The grapes ripening process was very good thanks to a high rainfall winter and a hot and dry summer. This weather conditions together with the optimum soil produced grapes of great quality.</p> <p><strong>ELABORATION PROCESS</strong>: 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 fermentation 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.</p> <p><strong>TASTING NOTES</strong>: At sight it is transparent, crystalline, bright and fluid in glass Color, straw yellow with greenish tones and golden irises The nose is clean and very intense, with nuances of tropical fruit (pineapple, passion fruit) and white flowers that blend with fennel aromas always with an aniseed balsamic bottom and citrus (grapefruit) In the mouth it is fresh, refreshing, oily, greedy at the same time as elegant, persistent, with a complex and intense nasal retro. It is characterized by being a very long wine with a slightly bitter end characteristic of the Verdejo variety that gives it structure and balance.&nbsp;</p> <p><strong>MARRIAGE</strong>: Suitable for appetizer and accompanying with seafood, white and blue fish, pastas and white meats. It also perfectly accompanies soft cheeses, smoked and Iberian ham.</p>

<p>Wine vinified with 70% Verdejo and 30% Viura grape Varieties.</p> <p>Cold grape Maceration for 10 hours, before pressing. Racking of the must and fermentation occurs in temperatura controlled, stainless-steel tanks, while the lees are stirred in order to keep them in suspensión.</p> <p>Serve between 7º and 10ºC</p> <p>Pale yellow color with greenish hues, very clean and bringht. Intense frutal aromas along with White flower and fennel. Balanced, round, juicy and fresh, with a pleasant bitter finish.</p>

<p style="font-size: 13px;"><strong>VARIETY</strong>: 100% &nbsp;Sauvignon Blanc</p> <p style="font-size: 13px;"><strong>ELABORATION PROCESS</strong>: 2016 was characterized by a very mild winter with a very rainy January, rains that continued until the month of May. The summer started warm and finished very hot, with a slow maturation of the grape in September, with later vintage in the first week of October, with moderate alcoholic graduations and good colour indexes in red wines, as well as delicate aromatic profiles in white wines.</p> <p style="font-size: 13px;"><strong>THE WINE:</strong>&nbsp;Sauvignon Blanc, with its unmistakable varietal characteristics. Very pale straw-yellow but steel-coloured at the rim. Tropical scents of pineapple and green mango in the bouquet, boxwood, herbaceous tones with a subtle base of citrus and red pepper. Excellent balance in the mouth between volume, body and acidity, giving way to a vibrant and agreeable bitterness at the finish that provides excellent length.</p> <p style="font-size: 13px;"><strong>TEMPERATURE OF CONSUMPTION:</strong>&nbsp;6-8ºC</p> <p style="font-size: 13px;"><strong>RESIDUAL SUGAR: </strong>2.31&nbsp;g/l</p>

<p style="font-size: 13px;"><strong>VARIETY</strong>: 100% Verdejo</p> <p style="font-size: 13px;"><strong>WINE-MAKING</strong>: Mechanical night harvest (to preserve freshness of the grape). Exclusively juice from the first press in pneumatic press. Alcoholic Fermentation controlled at 17ºC(62,60ºF) in stainless steel vats. Must settling and cold stabilisation before bottling.</p> <p style="font-size: 13px;"><strong>COLD MACERATION</strong>: Cold skin contact maceration for 8 – 12 hours.</p> <p style="font-size: 13px;"><strong>TASTING NOTES</strong>:&nbsp;It has a lovely straw yellow colour with a steely green tint and clear aromas which combine a variety of flavours such as green apples, grapefruit lemon zest, medlars and lychees together with hints of moos and hay and a touch of aniseed coming through. It is very well structured with perfectly balanced acidity which gives the wine great freshness. Full bodied. Long and complex fhinish revealing an array of flavours ending with that typical Verdejo bitter touch.</p> <p style="font-size: 13px;"><strong>FOOD PAIRINGS</strong>: It goes perfectly with smooth cheeses, spicy rice (paella), white meat and of course, with all kind of fish and seafood.</p>

<p style="font-size: 13px;"><strong>VARIETY</strong>:&nbsp;100% Verdejo</p> <p style="font-size: 13px;"><strong>VINEYARD AND SOIL</strong>: Own vineyards with more than 30 years old located in a plateau, at an average altitude of 750&nbsp;meters, and soils with pebbles, sand and limestone.</p> <p style="font-size: 13px;"><strong>CLIMATE</strong>: Continental climate characterized by very cold winters and dry summers, with temperatures strongly contrasted between hot days and cool nights.</p> <p style="font-size: 13px;"><strong>WINEMAKING PROCESS</strong>: Elaborated from Verdejo grape variety, selected from vines with more than 30 years old. Manual harvest with grape selection in the field. Fermented and aging between 6 and 8 months with their own lees in French oak barrels.</p> <p style="font-size: 13px;"><strong>RESIDUAL SUGAR</strong>: 2.3 g/l</p>

<p><strong>VARIETY</strong>: 100% Sauvignon blanc</p> <p><strong>MATURATION</strong>: The ripening process has been good, winter with high rainfall and hot dry summer, which has caused a harvest with volume and with great quality of the obtained fruit.</p> <p><strong>ELABORATION</strong>: Mechanized nocturnal harvesting, cooling the pulp in a hold up to 10º C, to extract all the aromatic percussors present in the grape skins, maceration in the cold for about 4 hours, extraction of the yolk to proceed to a static deflation and subsequent alcoholic fermentation At 14º C of temperature with native yeasts selected by the cellar itself, and then remain for 3 months in contact with the soft lees, performing the batonage or removed from them with nitrogen weekly; Finally it is proceeded to its clarification and stabilization by cold.</p> <p><strong>TASTING NOTE</strong>: At sight it is transparent crystalline, bright fluid in glass. Straw yellow color with golden tones and greenish irises. Intense nose with vegetable nuances, very persistent mineral, exotic fruits (passion fruit, pineapple) with a slight memory of freshly cut boils. In the mouth, elegant, fresh with a lot of intensity, persistent and very round. Citric with structure and a great balance between alcoholic acidity and acidity that gives it a very pleasant and durable nasal retro</p> <p><strong>MARRIAGE</strong>: Ideal to accompany all kinds of seafood, fresh and cured cheeses, pates and all kinds of fish. Sauvignon.</p>