Climatology: A different winter in Rueda, in its beginning, since October, November, were somewhat higher in temperature and the minor ices were hardly seen. With some rain in November and the following with some degree more (1-3) than usual in March, April, May, June, July and August and lower by two degrees in January and February, balancing the balance in the remaining months... The first frosts did not arrive until January, as we have said. Then it was time to prune. We had to wait a few months because of the water. Anecdotally, in March it did not rain at all in the plots. In April it did not rain a thousand times, since it hardly rained during the month, and in May it did not rain either, June had to come with water storms, supported by the waters of September, which rescued the plants. Sprouting at the beginning of April. Bud break was almost punctual at the end of April, a month of suffering due to the cold and some hail, and until mid-May, slowly due to the temperature. Fruit set and bunch closure were correct due to the lack of precipitation, without storms. Flowering was around 25 May, a week ahead of schedule. The grapes reached pea size around July 19. August was more sunny, with temperatures up to 2 degrees above historical levels, with 45 degrees on the 8th and 22nd. No rain, acceleration of the process, with water stored underground. The veraison took place somewhat earlier on August 2, depending on the parcels. Large temperature fluctuations during the day and night during ripening, for excellent ripening of the grapes. The month of September was favorable, maintaining average daytime temperatures of 18 and 19 and 12 at night, resulting in a slow and steady ripening, long as is customary in good vintages. This year 2023 has been a year with slightly more rain than in previous years, 350 l/m2. The grape harvest was generalized in September, beginning the first days of the month. The grape tasting on August 19 gave us a seed with brownish tones, a grape that detaches well from the cluster and the cluster of the vine, the pulp ripe, homogeneous. Sweet on the palate, good acidity and little or no astringency. Quality and health of the grapes, in this winery, Exceptional
Harvest: The last week of August and the first two weeks of September in a manual way and selected on the vine by grape harvesters. The harvest was carried out in plastic boxes of 12 and 20 kg stackable for transport.
Winemaking: Pressing of the grapes is passed to a separate tank to start 1st fermentation at a controlled temperature of 16-18 degrees. Total 8 days. It will continue to evolve in stainless steel vats until bottling by batches, always out of contact with oxygen, seeking longevity, with minimal oxidation. Decanted by winter rigor. Cold filtered.
Bottled:Early March/August 2024 (two bottlings).

Color:Bright yellow straw, with many greenish reflections, symbol of youthfulness and varietal.
In Nose: Very expressive, playful and fresh with an intensity of very defined aromas. Complex aromas, balance between tropical and oriental aromas (according to years). The Spanish apple in the first steps green and becoming more mature. Tropical pineapple and mango and lychee or eye of dragon as oriental aromas. Floral aromas as lavender and aniseed. Also fennel. Hay and freshly cut grass commonly of Verdejo.
On the Palate: : Juvenile and expressive in his birth, Gallant walking through the months. Very fruity and playful that fills the mouth with freshness. First sip is elegant, emphasizing on the half palate its acidity. The balance between tropical and oriental flavors is seen again, a faithful olfactory reflection. Balanced and harmonic without bumps. Malic background to start. Long finished flavors. Malic background for being 100% Verdejo. It is long and intense.
Given its texture, , we believe that it will retain its qualities for a few years. Its best stage 2023-2025 (we anticipate longevity in this wine, in exchange for freshness).
Served in the environment of 5-9 degrees.
Keep away of the sun and at a temperature close to 20º.
The bottle lying down or upside down.
ANALYSIS
Alcoholic strength: 12.62 % on label 13.00 % Vol.
Total Acidity (TH+): 5.38 g/l
Volatile Acidity 0.29 g/l
Reducing Sugar: 1.5 g/l
Food suggestion: Rice, pasta, vegetables, hors d'oeuvres, fish and seafood.
Date of the tasting May 26, 2024
Taster: Gabriel García Agudo (Assoc. Sommeliers Aranda y Ribera)
Nutritional information:
Grapes, water, acidity regulators (L (+) tartaric acid), preservatives and antioxidants (sulphur dioxide (sulphites)), stabilizers (CMC-NA, calcium tartrate, tannin, gum arabic).
Nutritional value per 100 ml
Energy value kJ......................... 312 kJ
Energy value kcal...................... 75 kcal
Fat......................................... 0 g
Saturated fats..................... 0 g
Carbohydrates........................ < 0,4 g
Of which sugars...............0,15 g
Protein....................................... 0,2 g
Salt.............................................. 0,006 g


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