Winemaking
From an old estate vineyard located in the Montico district of Rueda comes the Finca Montico. Grown on typical poor, stony, gritty-soiled terroir which is ideal for the Verdejo varietal. When the grapes reach the winery, they are cooled and gently pressed without crushing or removing stems. This type of pressing of whole clusters reduces oxidation of the must and helps keep all aromatic intensity intact. The must is run off and passed into the fermentation tanks where fermentation takes place with the presence of indigenous yeast strains. After fermentation and a first racking is complete, the wines remain in contact with its fine lees for about 4 months which are stirred once a week.