Valmoro Rueda Verdejo

Grape variety/vinification
The grapes were harvested throughout the night preserving their natural acidity and delicate aromatic characters. Cold soaking in press for 12 hours before gentle pressing at 7 ºC to extract taste and flavor. Temperature controlled fermentation at 14-16ºC for 20 days. To gain complexity and structure the wine ages on its lees for 3 month with occasional stirring of the lees every 2 weeks. Cold stabilization at -2ºC during 10 days. Clarified and light filtrated before bottling in early spring.

Tasting notes
Brilliant pale lemon color. Intense stringent aromas of lime, grapefruit, minerals and notes of fresh grass and anise. The palate offers an energetic combination zesty acidity with charming citrus fruit and minerality. It finishes clean with a mouthwatering acidity and long friendly complex persistency.

Food pairing
Perfect with grilled fish, chicken or sushi.