Verdling Trocken 2015

Verdling Trocken 2015 displays a fresh, savoury character. The Verdejo variety contributes distinctive vegetal notes that make it very pleasant and reinforce its more intense side. In addition, the high natural acidity of the wines appears very balanced with the rest of the characteristics. This is precisely what we like to highlight most about Verdling Trocken: the feeling of harmony, of a well-integrated set of virtues. And, of course, its affinity with a specific origin: the old vineyards of Nieva. It is revealing to see how an elaboration in the style of the Rheinhessen whites, applied to our Verdejo, produces a restless wine with character that seems polished by the stone, the cold and the wind.

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Verdling Trocken 2015

Riesling style Verdejo soul

Climatic year

The 2015 growth cycle was pretty unusual with unseasonably warm temperatures in winter,very few frosts and scarce rainfall. This resulted in the first vegetative bleeding by the end of March. Rising temperatures and increased rainfall in April led to bud-break. Some frosts in the second fortnight of May affected the different parcels in different ways which resulted in low-yield but higher quality vintage. The scarce rainfall over the last months acoupled with the high temperatures throughout the whole growth cycle confirmed the low yield. Harvest took place between September 18 and October 9 as scheduled. Outstanding raw material quality and excellent sanitary conditions.

Grape variety

100% Verdejo grapes from ungrafted , low-yielding , pre-phylloxera vines. The vineyard is located in Segovia. The soil is rich in sand and gravel sized pebbles.

Wine-making process

This very unique wine-making process starts in the vineyards where grape clusters are handpicked, sorted and put in small crates for their transport. Upon arrival at the winery , the grapes are put in a cold chamber for a few hours , lowering their temperature before being processed. The whole grapes are cold soaked and gently pressed resulting in a low yield. The must is settled for 24 hours and fermented once it is clean. The long fermentation takes place at a low temperature in small stainless steel vats with natural indigenous yeasts. The natural high acidity of the must plays an important role in this wine,it is balanced and enhances its freshness and brings out the finest characteristics of each grape variety. Bottled in April, 2016.