Afortunado

Produced from selected grapes of the Verdejo variety on small plots of between one and three hectares with very old vines, some dating back over a century, in the Segovian municipalities of Moraleja de Coca, Santiuste, Nava de la Asunción, Codorniz and Aldeanueva del Codonal, all located in the highest areas of the designation of origin, at over 900 m. Following a rigorously controlled ripening process, the grapes are picked during the second half of October. After destemming, the grapes are subjected to a peculiar light, cold maceration to increase the aromatic intensity of the must. They are then lightly pressed and the must is fermented at a controlled temperature for around 20 days. Next the wine is decanted and stays in contact with its fine lees to give it greater volume and complexity.