Información TécnicaInformation

  • Ageing
  • Appellation
  • Grape
    Verdejo, Viura
  • Country
  • Recommended Pairing
    Salads, Seafood, Fish, Appetizers
  • Zones
    Castilla y León
  • Alcohol

Nota de CataTasting notes


Presents lemon yellow with green, clean and bright shades.


His nose is complex and intense tropical character predominating, accompanied by elegant notes of scrubland and subtle hints of fennel.


On the palate fresh, large, tasty, it comes with good acidity, persistent, long aftertaste and with a characteristic bitter touch of the Verdejo.

The Winery


Valdubon Verdejo

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Descripción de Valdubon VerdejoDescription of Valdubon Verdejo

  Made only with Verdejo grapes, Valdubon Verdejo is a young wine with the D. O. RuedaThe fermentation of the grapes is achieved in stainless steel tanks and a small portion of them in barrels.We recommend taking it at cold temperature.

Recomendamos maridarlo conIdeal pairing

  • Fish
  • Seafood
  • Salads

Elaboración Valdubon VerdejoMaking notes Valdubon Verdejo

Notas del Viñedo

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.


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

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