Climatology: The viticultural cycle began with slightly warmer than normal temperatures, allowing for good ripening of the plants. Between November and April, there were notable thermal variations, with some months being warmer than usual and an atypical March characterized by high minimums and low maximums. From May to July, temperatures were recorded above the historical average, up to 3 °C higher. The abundant winter and spring rains favored proper budding and balanced vineyard development. Key phenological stages (budding, flowering, and pea-sized berry) occurred at similar or slightly later dates compared to previous years. In June and July, most vineyards were in the bunch closure phase. The rainfall during the season was higher than expected, especially in March, resulting in a positive water balance throughout the D.O. Rueda. Overall, it can be summarized as a mild and humid winter, a slightly warm and rainy spring, and a hot summer with initial storms. Regarding climatic accidents, winter frosts were mild and not very damaging, while spring frosts had little impact. The storms with hail in May, June, and part of July caused significant damage in various locations in the D.O. Rueda, although it was very localized, and we were spared. The torrential rain in September acted like a blessing, invigorating the plots, with sun and brief storms; this September rain lowered the average temperature by one degree. There were significant thermal jumps from day to night, from 30-21º to 18-12º at night during ripening, more extreme during harvest, leading to excellent grape maturation. September was favorable, maintaining an average temperature of 23º during the day and 10º at night, resulting in slow and steady maturation, long as is customary in good harvests. September acted as a regulator in the evolution of the grapes. We began tasting the grapes in mid-September (15), which yielded seeds with brownish tones, grapes that detach well from the bunch and the vine, with ripe, homogeneous pulp. The grapes were reduced in volume. On the palate, they were sweet, with good acidity and slight dryness and astringency typical of the natural coloring. The quality and health status of the grapes in this winery is excellent. Harvest: The last day was September 15, continuing until the end of the month. The harvest was carried out mechanically.
Winemaking: The pressed grapes are transferred to a separate tank to initiate alcoholic fermentation at a controlled temperature of 16-18 degrees. Total fermentation lasts 8 days. The wine will continue to evolve in stainless steel tanks until bottling in batches, always avoiding contact with oxygen, seeking longevity with minimal oxidation. Racked due to winter rigor. Cold filtered.
Bottled:Early March/August 2025 (two bottlings)

Color:Bright straw-yellow color with many greenish reflections, symbolizing youth and variety.
In Nose: Very expressive, playful, and fresh with a strong intensity of defined aromas. Complex aromas, balancing between tropical and oriental (depending on the year). The Spanish apple is present in the initial steps, green and then more mature, followed by pineapple and mango as tropical notes, and lychee and dragon fruit as oriental notes. Floral notes include lavender and the aniseed of fennel in the foreground, with the variety, hay, and freshly cut grass always in the background.
Palate: Somewhat more structured than the previous year. Youthful and expressive at its birth, developing throughout the year. Very fruity and playful, filling the mouth with freshness. The passage is elegant, highlighting its acidity in the mid-palate. The balance between the East and West is a faithful olfactory reflection. Balanced and harmonious without sharp edges. Malic finish due to being 100% Verdejo. It is long and intense finish.
Given its texture,we believe it will retain its qualities for a couple of years. Its best stage is expected to be 2025-2026 (we foresee longevity in this wine, in exchange for freshness). Recently, we have tasted wines from 2020-2021, which maintain strength and stability, as well as balance
Served in the environment of 5-9 degrees.
Keep away of the sun and at a temperature close to 20º.
The bottle lying down or upside down.
Analytical Data
Alcoholic strength: 12.62 % on label 13.00 % Vol.
Total Acidity (TH+): 5.38 g/l
Volatile Acidity 0.29 g/l
Reducing Sugar: 1.5 g/l
pH : 3.35
Pairings: Pairs well with rice dishes, pasta, vegetables, appetizers, fish, and seafood.
Tasting Date : May 26, 2024
Taster: Gabriel García Agudo (Assoc. Sommeliers Aranda y Ribera)
Nutritional information:
Grapes, water, acidity regulators (L (+) tartaric acid), preservatives and antioxidants (sulphur dioxide (sulphites)), stabilizers (CMC-NA, calcium tartrate, tannin, gum arabic).
Nutritional value per 100 ml
Energy value kJ......................... 311.76 kJ/100ml
Energy value kcal...................... 74.51 Kcal l
Fat......................................... 0 g/100ml
Saturated fats..................... 0 g/100ml
Carbohydrates........................ < 0,4 g/100ml
Of which sugars...............0,15 g/100ml
Protein....................................... 0,2 g/100ml
Salt.............................................. 0,006 g/100ml (NaCl)
Alcohol Content: ...........................12.62% vol
Alcohol (Ethanol): ........................ 9.96 g/100ml


Download tasting notes Shelf Talker