" We don't sell the wine without touching the vine "
Amador Diez Cuvee Verdejo 2017
Our Price: $65.00 $55.00
6 bottles with free shipping for: $300.00
12 bottles with free shipping for: $540.00
6 bottles with free shipping for: $300.00
12 bottles with free shipping for: $540.00
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| Country: | Spain |
| Region: | Rueda |
| Winery: | Cuatro Rayas |
| Grape Type: | Verdejo |
| Organic: | Yes |
| Vintage: | 2017 |
| Bottle Size: | 750 ml |
Product Description
Amador Diez Cuvee Verdejo is made from
This cuvee is named after Amador Diez de Íscar, who was president of the winery for 21 years. It is produced in limited quantity with meticulous care from a selection of the 10 best hectares of the winery’s centennial pre-phylloxera vineyard – harvested by hand – and vinified with the aim of favoring its longevity, making it ideal for its consumption today while maintaining great aging potential. The wine is bottled manually with an exclusive presentation that includes a label stamped on wood.
Straw yellow color. Dominant aromas of white fruits, citrus fruits and anise. The barrel ageing brings delicate sweet aromas, such as coconut, vanilla, and liquorice. Fresh, rich and intense on the palate with typical flavors from the Verdejo grape variety.
Pair with appetizers, fish and especially seafood. Also grilled meats and food of intense flavors such as cheeses and ham.
Review:
"One of the most ambitious Rueda whites, this comes from a selection of pre-phylloxera vineyards and is built to age. The oak is better integrated than on the 2015, which is also available in the market right now, supporting a wine with amazing intensity and focus. Nutty and intense, it has flavours of pear, citrus and marzipan, with undertones of fennel and cinnamon, good structure and racy, palate-cleansing acidity."
- Tim Atkin (November 2020), 95 pts
Winery: Cuatro Rayas
The raison d’être of Bodega Cuatro Rayas is making Verdejo wine for the world. Since its establishment in 1935, the winery has become a benchmark in the production of white wine and, in recent years, has won numerous awards for its red, rosé, frizzante, fortified wines, and vermouth.
Since the beginning, some of the priorities of the Cooperative have been taking care of the environment and the well-being of the people who live in rural areas. This commitment to a natural and social environment is now supported by the launching of ‘green & social’, a hallmark that attests the actions carried out in all the stages of the production of the wines to improve the living standard of their members and workers and the protection of the environment.
Bodega Cuatro Rayas is the premier winery in the DO Rueda region and its leading producer. They have recently expanded production to the DO Ribera del Duero and DOC Rioja.
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Tech:
ALCOHOLIC STRENGTH:
13 % proof
PRODUCTION:
16.000 bottles
TYPE OF WINE:
Aged on lees
FERMENTATION:
Stainless steel
PERIOD OF AGING IN VAT:
More than 30 month on lees
ORIGINAL VINEYARD:
Los Bancales
TYPE OF PLANTATION:
Pergola system (vines)
AVERAGE AGE OF VINEYARDS:
More than 45 years
HARVESTING METHOD:
Manual
DATE OF HARVESTING:
September
YIELD PER HECTAR:
5.000 kg/ha
MACERATION:
Pellicular (in presses)
ALCOHOLIC FERMENTATION:
Controlled at 18º
MALOLACTIC FERMENTATION:
No
OPTIMAL PERIOD OF CONSUMPTION:
5 years
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Just south of the winery, Bacigalupi Vineyard straddles Westside Road in the upper reach of Russian River Valley. The 125 acre vineyard encompasses a range of terroir, from heavier valley floor soil along the Russian River to alluvial clay loam on the rolling hillsides. The fruit is sourced from a superb block of 25 year-old Wente Clone vines located on the western slope of the site. Bacigalupi was the source of the Chateau Montelena Chardonnay that, famously, beat the French wines at the "Judgement of Paris" in 1976.
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Winemaking Notes The grapes are handpicked in small baskets late August and are gently pressed as whole clusters. After a settling of 24 hours, the juice is inoculated with selected Champagne yeast and ferments in stainless steel tanks at low temperature. Once the fermentation is over, the wine ages on the fine lees until the spring of the following year. The blend is then put together and cold-stabilized prior to bottling. The bottling occurs in the spring when the cellar temperature is conducive to a second fermentation in the bottle. The now sparkling wine will age on the yeast for over 24 months. At disgorging, a small amount of dosage liquor is added in order to balance the natural acidity.
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