Quintaluna 2023

Quintaluna 2023 captures the most authentic and pure expression of Verdejo from Segovia. Sourced from Nieva, Quintaluna is a village wine crafted from massal selections of old vines. Grown in sandy soils, surrounded by pine forests and shaped by an extreme climate, the vines develop a distinctive character. Quintaluna stands as a true reflection of its origin — a terroir with centuries of winemaking tradition. Sands that connect a vineyard to a unique and unrepeatable history. A vibrant Verdejo, marked by genuine freshness and a strong sense of identity.

Mild temperatures and early harvest

The autumn of 2022 was marked by mild temperatures and an almost complete absence of frost. The continuation of this temperate weather throughout the winter led to an early vegetative cycle, with the vines beginning to weep in February and March, followed by budding in mid-April. Between May 16 and 20, moderate spring frosts occurred during the early morning hours, although they were consecutive. Flowering began in late May and early June. During the summer, temperatures remained mild, gradually rising from the second half of July and throughout the rest of the season. The overall advancement of the cycle, combined with a warm and dry August, resulted in one of the earliest harvests on record, starting on August 29. At the beginning of September, heavy rains helped the grapes complete their final ripening stage, allowing the harvest to conclude on September 15.

Wine of Nieva

For the production of Quintaluna we use both new plantings and old vines from a selection of plots spread around the municipality of Nieva. The profile of the
terroir is the living history of viticulture. It shows a mixture of sandy soils with high codon content. A structure that allowed these vines to resist phylloxera, a plague that brought about the end of European vineyards at the end of the 19th century, and which has allowed us to find some of the oldest vines on the peninsula even today.

Native yeasts

The grapes were harvested by hand. After passing through the selection table, they were gently pressed. The must fermented in small stainless-steel tanks with indigenous yeasts. The wine was aged on its lees for nine months in the same small stainless-steel tanks. It was clarified and bottled during the summer of 2024 and has aged for twelve months in the bottle before release. Contains sulfites.

Harvest record