Finca Montico

This wine comes from a vineyard our having more than 20 years and produced only about 5,000 kg per hectare is higher terraces of the Douro River, in typical gravelly soil, poor pebble which has traditionally high-quality wines from Rueda Verdejo. Harvesting is done by hand in boxes of 25 kg capacity, when the grapes reach the winery is cooled and lightly pressed without crushing and de-stemming (pressing of the whole grape), all cold to prevent oxidation and aromatic lost. It gets a little flower must yield but high quality. After the must is decanted desfanga or slightly and sent to the fermentation tanks. The fermentation is done with indigenous yeast for wine has greater aromatic character and originality. When the fermentation is finished the wine is left in contact with its lees for about four months. The lees are suspended moving them with nitrogen in the tank once a week (the lees are all already dead yeast population that precipitates at the bottom of the tank) This is done to increase the body, smoothness, complexity and stability aromatic wine. This period of contact with the lees have makes the wine more aromatic and color stability throughout the time that remains in the bottle. These wines are white but not barrel-fermented fresh and young endure much longer than usual white wines. The reason for this is that the dead yeast and, by autolysis, dissolved in the wine a number of substances from their cell walls, which react with the compounds responsible for flavor and color, thus increasing its stability over time.

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