How does it taste?

Fruit

Body

Acidity

Information

Ageing
Joven
Appellation
Rueda
Grape
Verdejo
Country
Spain
Recommended Pairing
Appetizers, Fish, Asian cuisine, Pasta with fish sauce, White fish, Rice, Seafood, Cheeses, Pasta, Salads, Vegetables, Fish rice dishes, Soft cheeses
Zones
Castilla y León
Alcohol
13%
VIVINO Points
3,7

Tasting notes

Look

Straw yellow with greenish hues that indicate youth. Very clean and bright.

Smell

Aroma of medium to high intensity and complex. Highlights include fresh tropical like pineapple and citrus aromas, with white fruit (apple) and herbaceous (Fennel boxwood e), typical of the variety Verdejo.

Taste

Dry wine, having an inlet surprisingly attaching freshness and natural acidity moderate and balanced with the roundness, body and structure which provides aging on lees. Slightly bitter, characteristic of the Verdejo and a long persistence that leaves a pleasant memory of the wine in the mouth.

The Winery

Protos

In addition to being the most visited winery in Ribera del Duero, Protos is one of the pioneers in the area. In fact, in 1982, it was Protos who ceded its "Ribera del Duero" brand to the Regulatory Council of the D.O. The winery has managed to create its own identity as a reference in the area, which it has also managed to capture in its wines from Rueda and its wines are recognised as a reference in both areas.

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Protos Verdejo

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28 reviews

Description of Protos Verdejo

Protos Verdejo is a young white wine with Rueda DO produced by the well-known Protos Winery, with a more limited production than other wines of the winery and an aging of six months in new French oak barrels. Protos Verdejo is characterized by its high aromatic intensity and remarkable complexity.

Ideal pairing

Fish
Asian cuisine
Pasta with fish sauce, Pasta
White fish
Rice, Fish rice dishes
Seafood
Cheeses
Salads, Vegetables

Making notes Protos Verdejo

Notas del Viñedo

Planted more than 15 years ago. Dry with helmetic floors. Height between 700 and 800mts S.N.M. Yields of 7,500kg / ha.

Making notes

Night mechanics vintage. Maceration for 4/5 hours at 10ºC. Pressed in inert atmosphere and static mismante at 10ºC. Fermentation controlled at 13.5ºC. Breeding on lees of approx. 3 months (it is decided by tasting deposit to deposit).