Among barrel-fermented Verdejos from the Rueda region, this one is at the top of what is a small hierarchy. Lemon and toasty oak are the key aromas, while the palate is not whacked out with wood or resin as it offers oaky support to apple and citrus fruit. Long and focused on the finish.
Among barrel-fermented Verdejos from the Rueda region, this one is at the top of what is a small hierarchy. Lemon and toasty oak are the key aromas, while the palate is not whacked out with wood or resin as it offers oaky support to apple and citrus fruit. Long and focused on the finish.
Among barrel-fermented Verdejos from the Rueda region, this one is at the top of what is a small hierarchy. Lemon and toasty oak are the key aromas, while the palate is not whacked out with wood or resin as it offers oaky support to apple and citrus fruit. Long and focused on the finish.
Among barrel-fermented Verdejos from the Rueda region, this one is at the top of what is a small hierarchy. Lemon and toasty oak are the key aromas, while the palate is not whacked out with wood or resin as it offers oaky support to apple and citrus fruit. Long and focused on the finish.