White and red wines from DO Rueda, Spain

<p style="font-size: 13px;"><strong>VARIETY</strong>: 100% Sauvignon Blanc</p> <p style="font-size: 13px;"><strong>VINEYARD AND SOIL</strong>: 20 years old vines from our own vineyards, planted on a plateau, at an average altitude of 750 meters, where the soils are made of 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 style="font-size: 13px;">WINEMAKING PROCESS</strong><span style="font-size: 13px;">: </span>Exclusively made of selected grapes from our own vineyards, harvested by night with low temperature conditions, preserving the typical features of the variety. Refrigerated maceration that allows a higher aromatic extraction. Fermented in stainless steel, between 10 and 15 days, at a temperature of 16ºC. Aged for 3 or 4 months on the fine lees. Bottled without fining, on cold stabilization.</p> <p style="font-size: 13px;"><strong>RESIDUAL SUGAR</strong>: 2.5 g/l</p>

<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 style="font-size: 13px;"><strong>VARIETY</strong>: 100% Verdejo</p> <p style="font-size: 13px;"><strong>ELABORATION PROCESS</strong>: Finca Montico is fermented in stainless steel tanks at a controlled temperature of 14ºC. Alcoholic fermentation lasts sixteen days after which the wine is left on its fine lees for four months thus intendifying the varietal aromas and increasing its complexity. This period of time in tank and on lees improves the aromatic stability as weel as enhancing the sensation of freshness during the wine's time in the bottle.</p> <p style="font-size: 13px;"><strong>THE WINE:</strong>&nbsp;Finca Montico has been produced exclusively with the Verdejo grape variety, grown in our "Montico Estate" vineyards, from vines over 20 years old, situated on the gravel soil terraces of the Duero River.</p> <p style="font-size: 13px;"><strong>RESIDUAL SUGAR:&nbsp;</strong>1.6&nbsp;g/l</p>

<p>100% Verdejo. Of which, more tan 80% comes from old vineyard consisting of Bush vines that are harvested by hand. The remaining 20% of the vines are Young (between 20 and 40 years old), trellised, and harvested by machine at night.</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>Servee between 8º and 10ºC</p> <p>Clean and brillant color, pale yellow shade with greenish hues. Tropical and citrus fruit aroma pair with a floral background. Well structured in the mouth, alluring. Long finish and balsamic notes.</p> <p><strong>Allergens</strong>: Contains sulfites.</p>

<p style="font-size: 13px;"><strong>VARIETY</strong>: 100% Verdejo&nbsp;</p> <p style="font-size: 13px;"><strong>FEATURES</strong>: Night hand-picking harvest in 20 kg crates. Sorting table. Skin contact maceration of 4/5 hours at 10ºC. Fermentation in new French oak barrels.</p> <p style="font-size: 13px;"><strong>AGEING</strong>: Ageing on fine lees in new French oak barrels during 6 months with frequent battonages.</p> <p style="font-size: 13px;"><strong>COLOUR</strong>: Bright yellow color with green glints, clean.</p> <p style="font-size: 13px;"><strong>NOSE</strong>:&nbsp;Very complex and powerful, with ripe citrus and tropical fruits, sweet spices, anisette, and fennel aromas and smoky, vanilla and yeast hints.</p> <p style="font-size: 13px;"><strong>TASTE</strong>: Rich, fresh, flavorful, expressive, creamy oak, good acidity, well balance, lingering finish, vanilla and slightly smoky aftertaste.</p> <p style="font-size: 13px;"><strong>FOOD PAIRING</strong>: Blue fish, smoked fish, fish in butter or cream sauces, rice dishes, pasta, chicken or veal in cream sauces. It also goes especially well with ham and foie.</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>