Pale straw yellow with green hues. On the nose it showcases predominantly herbal aromas (hay, ferns) with hints of flowers (citrus blossom) and minerality. Fresh, intricate and sharp attack; on the palate it features the crisp acidity characteristic of the Verdejo variety. Its finish is balanced and lively.
Harvest at night to ensure their arrival to the winery in the best sanitary conditions and ripeness, the grapes are destemmed and lightly crushed prior to fermenting at a low temperature during 3 weeks in order to obtain maximum aromatic extraction. The resulting wine is the subject to post-fermentative maceration in contact with its own lees prior to bottling.
Located in the region of Rueda, which follows the Duero River about 90 miles northwest of Madrid. Duquesa de Valladolid produces wine from the Verdejo varietal, which is a highly aromatic grapes grown throughout this region. The history of this varietal in Spain goes back over 1000 years but lost influence in the early 1900s as the popularity of oxidative wines like sherry took off. After several decades and the ever changing tastes of consumers, Verdejo is on the upswing as it has grown in popularity as an alternative to Sauvignon Blanc.