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91 p. Robert Parker; 93 p. Decanter Magazine; 92 p. Tim Atkin; 92 p. Wine Enthusiast Magazine.
The research project Longverdejo retrieves yeasts our ancestors used in keeping with respectful and sustainable viticulture. It is a research project aiming to improve the Verdejo variety's longevity and ageing potential in DO Rueda. Soil management and vineyard handling: it develops different and innovative strategies, including novel soil and plants sustainable handling techniques. Archaeoenology—a selection of indigenous yeasts coming from traditional cellars where natural ways have always prevailed.
A very complex and balanced wine, made with a Verdejo coupage that truthfully reflects the plots from where it comes. It gathers the most recognised areas within DO Rueda, vineyards from the province of Segovia (Pago Navazos, Pago Hospital and Pago La Cañada in Aldeanueva del Codonal) and vineyards from the province of Valladolid (Pagos A. Moyano and Los Pobres in Serrada, Las Planas and Poza Las Lobas in La Seca), all of them with goblet-trained vines but in different soils—sandy soil in Aldeanueva and loam soil with pebbles in La Seca and Serrada. Together they become a wine with a unique identity.
