Notas del Viñedo
Valdubón Verdejo is made entirely with green grape. The original vineyards are divided by different terms of the DO wheel being located the main plantations in the terms of the dry, olmedo and suction cup of the slope.Valdubón Verdejo is made with a traditionally fermented grapes in stainless steel tank and Part of fermented grape in barrels. For the preparation in deposit, vineyards were chosen in trellis with an average age of 12 years with a pressing performance of less than 72%. For its part, for the fermentation in barrels, old vineyards of old age of 25 years were selected and with a vessel driving system, obtaining the must with a maximum yield of 60%.
After marking and pressing, the show yolk from the trellis plantations is taken to predetermined deposits, cooling to 8 ° C. The thus cooled must is subjected to a static decantation of 3 days before being reformed to the deposit where it will carry out its fermentation below 12ºC.Tra end its fermentation, the wine is transferred to a new deposit where it will remain in contact with its fine lees during 4 months with newspaper tracends to increase fat in Boca.The grape from the plantations in the glass is cheap and mouse cold for 12 h to increase the aromatic potential of the must. After this period, the macerated grape is pressed by taking the marine to opt staticly where it will remain 3 days at 8ºC.Finally, the clean must is introduced into the barrels where it will perform its alcoholic fermentation at a temperature not exceeding 20 ° C. The raising of wines from the plantations in the glass is carried out in French and American oak wood, taking periodical tastings that allow us to assess evolution in barrel as well as their future assembly with fermented wines in stainless steel tank. The final coupage of Valdubón Verdejo 2017 is formed by 50% fermented wine in barrel and 5 months of aging in barrel over its lees and 50% fermented wine in deposit. The barrels used are 50% French oak and 50% American oak. Finalize the process, the wine remains in touch with its lees, performing periodic batonages until a few days before bottling.