with hot summers, the grapes are grown at altitudes of 500m above sea level, ensuring cool nights that protect the aromatic intensity of the grapes. The grapes come from 6 hectares (13.2 acres) of 35 year old vines, owned by Pariente's family. One of the best white wine soils in Spain, with gravel and sand over a limestone bedrock. The small bodega is equipped with all the latest technology. The particular challenge for producers working with the Verdejo grape is to protect this grape from oxidation. At Dos Victorias, a blanket of inert gas (nitrogen) is used in all the must handling, from the moment the juice is liberated until the wine is safely in the bottle. The grapes are gently crushed in pneumatic presses, cool maceration for 48 hours. The juice is then fermented under temperature controlled conditions (55- 60 F), and takes as long as 31 days. The wine is in contact with its lees for 20 days. Stabilization and light filtration occurs before bottling in February 2004.
(hide)
