A small independent project working high-altitude vineyards in Ribera del Duero and Rueda. Sustainable farming, indigenous fermentations and limited intervention preserve freshness and identity in wines that deliberately avoid a heavy, formulaic style.

Certified-organic vineyard

stainless-steel fermentation and six months on fine lees.

Citrus, green apple, pear, fennel and white flowers; crisp but silky, with mineral lift and Verdejo's subtle bitter finish.

Grilled fish, prawns, asparagus or goat's cheese.

Altitude and lees ageing give this Verdejo both freshness and texture, avoiding the thin, purely aromatic style of many entry-level examples.