Fuente Milano Verdejo Viura 2010

Winemaker's Notes:

The winery has recently acquired several vineyards planted with old vine Viura, some with vines aged up to 80 years. Grapes were harvested by hand during the first week of October with strict selection of the grapes, which, after reception at the winery, underwent cold maceration for 12 hours and were then lightly bladder pressed to extract the free run juice. The wine (must) underwent slow alcoholic fermentation for 20 days. Afterwards, it aged in stainless steel vats with its lees for several weeks. Stabilization and light filtration occurred before bottling.

Region: Spain

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Varietal: Verdejo
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Milano Family Winery:
The Milano Family Winery is located in an original, old Hop Kiln on Hwy. 101 near the Russian River just south of the town of Hopland in Southern Mendocino County. Selecting the finest grapes from local vineyards we produce hand crafted, limited bottlings of Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel, Carignane, Charbono, Valdiguie, and Port. Our winery is small enough so that we can p... Read more
The Milano Family Winery is located in an original, old Hop Kiln on Hwy. 101 near the Russian River just south of the town of Hopland in Southern Mendocino County. Selecting the finest grapes from local vineyards we produce hand crafted, limited bottlings of Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel, Carignane, Charbono, Valdiguie, and Port. Our winery is small enough so that we can pamper each individual barrel. We produce some organic wines and are a CCOF organically certified winery. We invite you to visit our tasting room and share these and other rare bottlings from our Cellar. We are happy to tour you through our working winery, please call for an appointment. Our facilities have a picnic area with sufficient parking for RVs or campers. Stop by for a picnic! Read less

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3.50 5
Vintage: 2009 03/29/2011

Three and a half glasses



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The winery has recently acquired several vineyards planted with old vine Viura, some with vines aged up to 80 years. Grapes were harvested by hand during the first week of October with strict selection of the grapes, which, after reception at the winery, underwent cold maceration for 12 hours and were then lightly bladder pressed to extract the free run juice. The wine (must) underwent slow alcoholic fermentation for 20 days. Afterwards, it aged in stainless steel vats with its lees for several weeks. Stabilization and light filtration occurred before bottling.

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