Vineyards and winemaking
The Verdejo comes from dry-farmed, goblet-trained vines around 45 years old, planted near Castronuño in sandy loam with clay and rounded surface stones. Low-fertility soils and very limited yields concentrate the fruit, while the 2020 growing season ultimately produced an excellent harvest after a wet, disease-pressured spring.
After four hours of cold maceration at 5°C, the must ferments with indigenous yeasts for 22 days at 13°C in new French oak barrels. The wine then spends four months on its lees in the same barrels, combining creamy texture and toast with Verdejo’s natural freshness.
Tasting notes
Appearance
Bright yellow-green with a clear golden tint.
Nose
Fennel, ripe pear and pineapple are layered with citrus oil, almond and a restrained note of toast.
Palate
Fresh yet creamy, with orchard and tropical fruit supported by well-integrated acidity. Lees ageing brings breadth, while subtle oak adds spice rather than sweetness. The finish is long and savoury, with fennel, toasted almond and Verdejo’s characteristic gentle bitterness.
Food pairing
Pair with roast hake and brown-shrimp butter, chicken and leek pie, saffron risotto or chargrilled asparagus with hazelnuts. Its combination of freshness and texture also handles creamy fish sauces particularly well.
Background story
Barcolobo’s old Verdejo vines provide a white-wine counterpoint to the red varieties grown on the La Rinconada estate. Traditional goblet training and low yields give the fruit enough concentration to work successfully with barrel fermentation.
The 2020 vintage is deliberately more gastronomic than a simple, tank-fermented Verdejo. Fermentation and four months on the lees in new French oak build texture and complexity while retaining the grape’s fennel, fruit and gently bitter finish.
