A wine produced from two different harvests in the same vineyard. An early harvest with fermentation at high temperatures in order to achieve an explosion of aromas and notes of ripe stone fruits. Then a second later harvest fermentated at lower temperatures looking for maturity and more concentration and complexity on the palate. The blend was carried out mid January and left to settle on fine lees for two weeks before bottling in February 2017. The resulting wine is a blend of the two distinct winemaking techniques to achieve this minerality mouthy feel and persistent and intense fruit aromas.
Beronia Rueda 2016 shows a bright pale yellow colour with hints of green. An intense nose with vibrant and persistent herbal, grassy aromas, typical of Verdejo. On the mouth smooth, dry and elegant with balanced acidity and an attractive bitterness on the finish. This wine shows full aromas on the nose and also maintains an extremely textured mouth due to the time spent on fine lees.
Should be served chilled. Ideal with salads or fish, also with white or lean meat dishes.
Suitable for vegans.