Verdling Trocken 2012

Verdling Trocken 2012 displays a fresh, savoury character. The Verdejo variety contributes distinctive vegetal notes that make it very pleasant and reinforce its more intense side. In addition, the high natural acidity of the wines appears very balanced with the rest of the characteristics. This is precisely what we like to highlight most about Verdling Trocken: the feeling of harmony, of a well-integrated set of virtues. And, of course, its affinity with a specific origin: the old vineyards of Nieva. It is revealing to see how an elaboration in the style of the Rheinhessen whites, applied to our Verdejo, produces a restless wine with character that seems polished by the stone, the cold and the wind.

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Verdling Trocken 2012

Riesling style Verdejo soul

Climatic year

The winter was mild and mostly rainiy. Mild temperatures in late April led to the sprotunting in early May. A servere frost in late April reduced harvest very significantly. Temperatures rose and the vineyards were developd while maintainig the delayed cycle. July and August were warn, but with cold nights. Heavy rains in September with nights with temperatures favored the development of diseases of vine which further reduced harvest even more. The harvest began in October with a suitable cluster ripening. Our harveste was highly selective, as a result of irregularities in the clmiatic year, so that the grape entering winery did it at the ideal moment.

Grapes

100% Verdejo grapes grown in Segovia. Undrafted pre-phylloxera low-ylelding vase-shaped vines. The soil is rich in sand, gravel and different sized pebbles.

Winemaking process

The wine,arking process is unique in its kind. Its starts in the vineyard where the grapes clusters are thoroughly selected and handpicked. Tehn they are taken to the winery ins small crates. Upon arrival at the winery, the grapes are coolded off in cold ronoms, then they undergo cold-soaking and pressed with their stemes Gentle pressing and low yields. The wine must is disgorged for 24 hours and fermented. Long fermentacion in small Stainless Steel tanks with native natural yeasts at low temperatures. The higt natural acidity of the wine must plays an important role in this wine. Its balance with the rest of the components and its outstanding freshness and subtle vegetal noyes Bottled in April 2013.