Verdejo is the most popular white wine of Spain. Period. And is becoming recognized around the globe and compared with the finest white wines of the north of France. The reasons are varied and pass by the fresh and fruity aromas of Verdejo wines and the complexity of flavors and its characteristic bitter aftertaste that makes it ideal to accompany a very diverse set of dishes, while still standing out to accompany appetizers or to be drunk on its own while chilling by the pool or while cooking for the day. However, the ones selected for this box go beyond the traditional Verdejo wines and dig into the savoir-faire of three master winemakers with ample recognition in Rueda that result in wines of elevated complexity.

Finca El Alto (Bodegas Vidal Sobrechero - Rueda/Spain): Finca El Alto is a very special vineyard in an elevated area of La Seca with very old vines of Verdejo in a soil covered by rolling stones and a mixture of clay and sand and a limestone subsoil that is fully operated under strict ecological principles (100% ecologic certification). This wine is made in the most traditional way Verdejos have been done in Rueda with the spirit of maintaining the original character of Verdejo which is only achieved from centenary old vine grapes and extreme care in the elaboration method.

Cimbrón Barrica (Bodegas Felix Sanz - Rueda/Spain): Vineyards in Pago Cimbrón, 30 hectares concentrated in a unique vineyard in a privileged area of Rueda, located more than750 meters high above sea level and with a terroir formed by pebbles, clay soil and limestone subsoil. Fermentation and ageing in 500-liter French oak barrels that confer the Verdejo grape a unique mature character for a wine that can live many years in the bottle.

Finca Saltamontes (Bodegas Javier Sanz - Rueda/Spain): This is an unusual single vineyard wine that we produce in limited amounts. It is made out of Verdejo grapes that grow in Pago Saltamontes, a 2,27-hectares plot dating back to 1863 and planted before the irruption of Phylloxera. Grapes follow a short maceration process so as to enhance the aromas and freshness of the wine. After alcoholic fermentation, it follows a period of ageing on the lees with regular “batonage” or less stirring.