Valdubon Verdejo

Making notes

The elaboration of this white wine Rueda Verdejo, begins with the collection of grape at night and with the reception in a possible cellar cellar in the early hours of the morning in order to avoid any oxidation that negatively affects its potential aromas. Subsequently, the grape is jeopardized and sent to maceors, where the film cryopiera is performed for a space of 5 to 8 hours. Then the pressing of the grape is performed, separating the show yolk from the press (not suitable for first quality wines). Alcoholic fermentation is carried out at temperatures of 12-15ºC, with a period of time of about 15 days. Once finished, the wine is proceeded, racing it for a minimum of two months, on its fine lees, in order to get that the wine is balanced, rounded and sweet, softening the bitter shades characteristic of the Verdejo variety. In this Type of wine does not perform the malolactic fermentation in order to preserve the freshness and moderate acidity of wine. Subsequently, cold tartaric stabilization, amicrhostate and bottling filtration is further.

Climatología

The climatology in Vintage has been characterized by high temperatures, accompanied by fresh nights, taking the right conditions for a perfect maturation.