Marqués de Riscal Finca Montico White wine

Marqués de Riscal Finca Montico comes from a vineyard of ours that is more than 20 years old and that produces only about 5,000 kg per hectare, it is on the highest terraces of the Douro River, in the typical pebble, poor, pebble terrain that has traditionally given the highest quality to the Verdejos de Rueda wines.

The harvest is carried out by hand in boxes of 25 kg capacity, the grapes when they reach the winery are cooled and lightly pressed without squeezing or destemming (pressing of the whole grape), all cold to avoid oxidation and aromatic losses. A low-yielding flower must of the highest quality is obtained. The must is then lightly drained or decanted and sent to the fermentation tanks. Fermentation is carried out with native yeast so that the wine has a greater aromatic personality and originality. When the fermentation is finished, the wine is left in contact with its fine lees for about 4 months. The lees are suspended by moving them with nitrogen in the tank once a week (the lees are the entire population of already dead yeasts that precipitate at the bottom of the tank) This is done to increase the body, greasiness, complexity and aromatic stability of the wine.

This period of contact with the fine lees gives the wine greater aromatic and colour stability, for as long as it remains in the bottle. These are white wines that, although not fermented in