Grapes are handpicked and undergo cold-maceration for 12 hours before gentle pressing. Wine ferments in stainless steel containers using wild yeast, and is left in contact with the lees for one year before it undergoes clarification, light filtering, and is finally bottled. For me Verdejo is a natural jumping off point from Sauvignon Blanc. Crisp, fresh and very easy drinking.
Notes on the producer
This is a young project with small beginnings. In 2008 Beatriz Herranz planted five hectares of Verdejo on old family land in the village of La Seca, but continued with projects elsewhere. In 2010 she gathered some friends, loaded up a van with Verdejo grapes and took them to Gredos to make 300 bottles of her first wine. The year after she bought a second barrique and increased production. In 2013 she finally rented a space in La Seca and the project continued to grow. Since then she's bought plots of old vines in nearby villages to make three singular cuvees of Verdejo, Viura and Palomino. Beatriz has put her heart and soul into truly getting to know Verdejo. The wines she crafts from this characterful grape come in a range of styles - from a fresh, fruity style to a single vineyard that is lees aged in oak. She aims to achieve an authentic expression of the grapes, and describes her wines as swimming against the current.