Bodegas Val de Vid Condesa Eylo Rueda 2010

Winemaker's Notes:

This 100% Verdejo comes from south-facing vineyards located at an altitude of 700 metres, set on clay and sandy soil, which is light, deep, rocky, and very poor in organic material. After harvesting at night, the grapes are cold macerated with the skins for eight hours at 8º C, enhancing the Verdejo’s characteristic aromas. Fermentation takes place at 14-15ºC, which helps intensify the variety's flavors. Afterwards, the wine is kept in contact with the lees to strengthen its structure.

Region: Spain » Castilla y León » Rueda

Vintages


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Winery: Val de Vid
Color: White
Varietal: Verdejo
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3.3225 5 0.5
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Member Reviews for Bodegas Val de Vid Condesa Eylo Rueda

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Snooth User: jeblackburn
19247629
4.00 5
08/23/2012

Fruity, young.


Snooth User: rugbydan14
641335499
3.00 5
Vintage: 2008 05/25/2011

Three glasses


External Reviews for Bodegas Val de Vid Condesa Eylo Rueda

External Review
Source: Flaschenpost Weinservice GmbH
06/13/2011

Helles Gold. Sehr frisches Bouquet mit dezenter Tropenfrucht und typischen Noten von Kräutern, z.Bsp. Anis. Im Gaumen erfrischend, knackig und trotzdem weich, mit einem charaktervollem Abgang mit leicht grünherben Noten, erinnert auch an Grapefruit.


External Review
Source: Flaschenpost Weinservice GmbH
06/16/2012

Intensiv, Grapefruit, Zitrus, schmelzig und mineralisch



Tasting Notes:

The wine expresses a very clean and fruity style of Rueda with just a hint of the herbal notes that the Verdejo grape can offer and those of its frequent Rueda compatriots, Viura and Sauvignon Blanc. Melon notes join up with toasted lemon, oranges, and yellow apples.

This 100% Verdejo comes from south-facing vineyards located at an altitude of 700 metres, set on clay and sandy soil, which is light, deep, rocky, and very poor in organic material. After harvesting at night, the grapes are cold macerated with the skins for eight hours at 8º C, enhancing the Verdejo’s characteristic aromas. Fermentation takes place at 14-15ºC, which helps intensify the variety's flavors. Afterwards, the wine is kept in contact with the lees to strengthen its structure.

100000 bottles produced.

Notes: Unoaked


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