Silbón Verdejo 2019

Wine tasting:

Bright green flashes with straw coloured iridescences, jewelery in the glass. Fragances of sweet fruit, peach, pear…also flowers and cut grass. To the mouth enters broad, rounded and very subtle, again recognizing the fruit, wild herbs….leaving its class again for another year.
The enologist:
Ramiro Carbajo Del Río.

Winery:

We continue working in rented facilities, where we have our deposits, barrels and everything necessary to continue maintaining a craft and respectful production with the grape and wine, trying to emulate our ancestors.


Technical information:

Wine name and harvest year: Silbón Verdejo 2019.

Designation of origin: Blanco D.O. Rueda.

Technical manager: Ramiro Carbajo del Río.

Production: 20.000 bottles.

Viticulture: This wine is made with the variety of grape Verdejo, from a controlled vineyard of 27 years of age, in formation of trellis, located in the municipality of Rueda (Valladolid). At 761 meters of altitude. Hot climate year, as usual, but with a big different with previous years. It rained when it had to rain, not in the desirable volume, but in the decisive moments to alleviate the stress of our plants. We starded the harvest according to the madurity index of each plot, always looking for that difficult balance between acidity and PH, phenolic maturity and sugars. Harvest´s development has been marked at all times by: the excellent health of grapes and the night-day heat exchange. This has allowed us to optimally ripen our fruit, reaching a maturity of 13.5% vol. Vintage to remember, for the quality, complexity and structure of the wines.

Soil: Of gravely terrain with sandy loam texture, good aeration and drainage.

Vineyard age: 27 years.

Pruning system: Espalier.

Grape harvest: 20 of September, harvested in 15 kg. boxes.

Grape variety: Verdejo.

Packaging:

Format: 6 bottles on cardboard box.

Pre-fermentation process:

Duration: 3 hours.

Temperature: 4 °C.

Alcoholic fermentation:

Duration: 27 days.

Temperature: 11,5 °C.

Malolactic fermentation:

N/A.

Maturing in tanks:

On lees suspended for three months and a half..

Physical-Chemical properties:

Alcoholic strength by volume: 13,5% vol.

Total acidity content: 5,80 g/l

Residual sugar: < 2 g/l.

pH: 3,6.

Clarification: Natural with cold.

Filtration: 0.45 microns when bottling.