Wine
Wine Label
Wine Techsheet
Montepedroso Enoteca
| Winery: | Finca Montepedroso |
| Vintage: | 2017 |
| Winemaker: | Lauren Rosillo |
| Type of Wine: | Verdejo |
| Bottles Produced: | 3000 Per Year |
| Region: | DO Rueda |
| Composition: | 100% Verdejo Per Year |
| ExWorks (at Bodega): |
Deep and mineral wine with fresh fruit in the background and smoky hints, limestone and incense in the foreground.
Denser on the palate, without losing structure and freshness.
Colour: Lemon yellow with gold glints, clean, bright and very glyceric legs.
Nose: Clean and opaniseen aromatic ensemble, of high intensity where the notes of fennel, nutshell, and memories of freshly cut hay stand out; touches of smoke and incense mixed with very elegant mineral notes.
Palate: Velvety and silky entry developing to great volume and structure. The balanced acidity gives freshness and nerve. Long and tasty, mineral aftertaste, with a retro nasal sensation even more intense than in the nose phase, and making the memories of incense and smoke to stand out
| Vineyard Size: | 25 ha. |
| Soil Composition: | Alluvial; Formed by a layer of little pebble stones and limestone |
| Training Method: | Trelling system |
| Elevation: | Colour: Lemon yellow with gold glints, clean, bright and very glyceric legs. Nose: Clean and opaniseen aromatic ensemble, of high intensity where the notes of fennel, nutshell, and memories of freshly cut hay stand out; touches of smoke and incense mixed with very elegant mineral notes. Palate: Velvety and silky entry developing to great volume and structure. The balanced acidity gives freshness and nerve. Long and tasty, mineral aftertaste, with a retro nasal sensation even more intense than in the nose phase, and making the memories of incense and smoke to stand out Feet |
| Exposure: | East-West |
| Fermentation: | Fermentation in stainless steel tanks with temperature control. Fermentation/ maceration 32 days. |
| Maceration Technique:: | Prefermentation maceration during 12 hours |
| Length of Maceration: | 12 hours |
| Malolactic Fermentation: | No |
| Ageing (sur Lie): | 18 months over the lees in concrete egg shape tanks |
| Ageing in Months: | 18 Months |
| Alcohol: | 12.5% |
| pH Level: | 3.47 |
| Residual Sugar: | 1.9 g/l |
| Acidity : | 3.7 g/l |