Elaborated with 100% Verdejo grapes. The must is obtained by pressing after maceration of 2-3 hours. This must is cleaned by gravity for 24 hours at 10 degrees. Then, it's rack to start the fermentation always at temperatures below 18 degrees. After a period of rest of one month it is clarify, decanted and introduced in isothermal deposti to a temperature of -5ºC to be fully stabilized.



Pale yellow with green hues. Intense nose with fruits and vegetables aromas. In the mouth, a characteristic acidity that gives freshness. His body and persistence make it suitable with all kinds of snacks and vegetables, fish and meats not overly salted lunches. Serve between 5 and 8ºC.

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