Author's Verdejo
Old Vines • Oak Aged
"The ultimate expression of Rueda: a high-end white wine where the minerality of century-old vines and the elegance of French oak converge in an exceptional age-worthy wine."
Noble Rueda: The Revival of a Classic
This Author's Verdejo represents the pinnacle of what the Rueda region can offer the world. Far from mass-produced white wines, this wine originates from century-old vines with deep roots in stony soils. Its meticulous aging in French oak endows the wine with a silky architecture and an evolutionary capacity worthy of great international white wines, while maintaining the characteristic bitter and fresh typicity of the original grape.
1. Identity Profile
- Winery: Author's Selection.
- Origin: D.O. Rueda, Spain.
- Varietal: 100% Verdejo from old vines (century-old).
- Aging: 8 to 10 months in French oak with constant bâtonnage.
- Alcohol Content: 13.5% Vol.
- Presentation: 750 ml.
2. Sommelier's Notes
Appearance: Brilliant golden yellow with intense greenish reflections. It shows remarkable density in the glass, displaying its glyceric character.
Nose: High and complex intensity. Notes of ripe stone fruit (apricot) and fennel, perfectly integrated with aromas of toasted nuts, vanilla, and a chalky, saline mineral background.
Palate: Powerful and unctuous entry that fills the palate. It presents a vibrant acidity that masterfully balances the wood. The finish is long, persistent, and with that noble bitter touch characteristic of aged Verdejo.
3. Style Analysis
UNCTUOSITY / BODY [ ● ● ● ● ● ]
FRESHNESS / ACIDITY [ ● ● ● ● ○ ]
OAK PRESENCE [ ● ● ● ● ○ ]
COMPLEXITY [ VERY HIGH ]
4. Pairing and Service
Seafood Dishes: Exceptional pairing with fatty fish: baked turbot, cod al pil-pil, smoked salmon, or gratinated scallops.
Meats and Rice Dishes: Ideal with country chicken rice, veal blanquette, or roasted suckling pig.
Gourmet: Masterfully accompanies foie gras, grilled octopus, or aged sheep cheeses.
Service: It is recommended to enjoy between 10°C and 12°C to allow the aging aromas to fully express themselves.
