100% Verdejo from old vines, from the upper, rocky area of La Seca, specifically from two designated vineyard plots – plots #22 and #66. The La Seca region is widely regarded as the premium area within the Rueda denomination.

The must undergoes cold maceration with the skins for eight hours at 7 °C, enhancing the characteristic aromas of Verdejo. Fermentation takes place at 14–16 °C, helping to preserve and intensify the variety’s unique flavor. Afterward, the wine remains in contact with the fine lees to reinforce its structure, contributing fatty acids and broader, more glyceric sensations on the palate.

Between 5% and 10% of the wine (depending on the vintage) is aged on its lees in new French oak for 3 to 4 months to gain structure and intensity. From the 80 hectares owned and managed by Bodegas Val de Vid, we have selected some of the best vineyards and grapes, grown on poor, well-drained soils.