VARIETY
White Wine “Rueda”
TYPE OF GRAPE
60 % Verdejo 40 % Viura
LOOK
Clean and crystal clear. Bright yellow straw colour with greenish iridescence
SMELL
Great aromatic intensity. Stone fruits, green apple, with hints of citrus and hay.
TASTE
Full in the mouth, medium acidity, sweet and persistent, with a slightly bitter finish characteristic of the Segovia Verdejo grape.
WINEMAKING PROCESS
Wine made from Verdejo and Viura grapes rigorously controlled in terms of pH, acidity, alcohol content and health.
Very light pressing to obtain the free-run juice. Controlled fermentation at 14ºC for 20 days.
LOOK
Deep cherry red colour.
SMELL
Powerful bouquet with notes of very ripe black and red fruit, with a well-balanced and spicy character typical of the terroir.
TASTE
The wine is intense, concentrated and complex with soft mineral notes and silky tannins and very ripe fruit forward for a persistent finish.
WINEMAKING PROCESS
Hand-harvested from the family’s own vineyards with a hand-picked selection of bunches from the vineyards with the best soils and at the highest altitude.
Fermented in stainless steel tanks after cold maceration, followed by racking and vatting into the finest French wood barrels and aged for 10 months.
It is made from “100% Tempranillo” red grapes
LOOK
Cherry red, clean, medium to high opacity.
SMELL
Bouquet of vanilla, cinnamon and candied black fruits offset by hints of walnut and balsamic notes that add a touch of freshness.
TASTE
Notes of vanilla and cinnamon with sweet flavours of plum jam, a velvety palate and full-bodied wine with well-balanced acidity and tannins.
WINEMAKING PROCESS
Hand-harvested and transported to the winery in no more than three hours from the estate’s ancient vineyards.
Cold maceration. Barrel-aged for 12 months. It is made from “100% Tempranillo” red grapes.
LOOK
Cherry red.
SMELL
Elegant, intense aromas of ripe red fruits and toasted notes over a balsamic base.
TASTE
Well-structured, full-flavoured and powerful with fine, soft and balanced tannins and an elegant finish.
WINEMAKING PROCESS
Hand-harvested from vineyards located over 800 metres above sea level in sandy-clay soil on land that has been in the Pascual family for more than 25 years.
Cold maceration. Barrel-aged for 12 months. It is made from “100% Tempranillo” red grapes.
