Description

Technical sheet

Store: baniso

D.O. Rueda

Vintage: 2023

Variety: 100% Sauvignon Blanc grapes.

Grade: 13,0% vol.

Tasting notes

Pale yellow in color with greenish tones.

On the nose it is of aromatic expression assembled with pleasant acidity. Exotic fruits and fresh cut grass. Very mineral.

In the mouth it has a perfect freshness, typical of the variety. Intense, persistent and rounded structure.

Operating temperature: 7-10º C

Geology and Soil

The grapes with which this wine has been made come from a 9-hectare plot located in a privileged area at an altitude of 750 metres.

Brown soils, rich in calcium and magnesium, easy to till and rocky with good aeration and drainage and limestone outcrops at the highest levels. Permeable and healthy, its texture varies from sandy to silty. The pH. of its lands oscillates between 7 and 8. This geological substratum has evolved on the surface towards brown soils on stony allochthonous deposits, giving rise to the typical “gravelly” lands, brown soils on stony allochthonous deposits, and with good drainage.

The temperature difference between day and night is the secret of its flavor, the sugar gained from the sun is compensated by the acidity not lost in the cool nights. The vines withstand sun exposure of up to 2.600 hours per year, an amount that would be excessive were it not for the late ripening of its grapes. Considering the latitude, the DO Rueda would be located in the Mediterranean arc but due to its altitude between 700 and 800 m, and the rains rarely reach 500 liters per year, it is considered to have Continental influence.

Crafting

The grapes are collected by selective harvest, always during the night, minutes later they are macerated for 10 hours at low temperature before being pneumatically pressed. To preserve all the aromas that this variety gives us, alcoholic fermentation also takes place at low temperatures. Aging is done in the bottle.

Pairing

At Made in Spain Gourmet we recommend it with mussels such as Bou de Vara and Conservas Nosa, prawns, oysters. For appetizers and it combines perfectly with rice such as those from the Dehesa de la Albufera and fish. Semi-cured sheep cheeses from Calaveruela y Quesería 1605 and vegan, such as those from Veggie Karma.

DO RUEDA

The Rueda Denomination of Origin was recognized on the January 12, 1980 by order of the Ministry of Agriculture, being the first Denomination of Origin recognized in the Autonomous Community of Castilla y León, after several years working for the recognition and protection of its native variety: the Verdejo.

"The area covered by the DO Rueda is specialized in the production of white wines."

The Denomination of Origin Rueda has some very favorable natural resources for the production of high quality wines, being an area specialized in the elaboration of white wines, of wide international recognition. Likewise, since August 5, 2008, red and rosé wines are covered by the Rueda Designation of Origin.

The production area covered by the DO Rueda is located in the Community of Castilla y León and is integrated by 74 municipalities, of which 53 are located to the south of the province of Valladolid, 17 to the west of Segovia and 4 to the north of Ávila.

The different cultivated grape varieties are distributed irregularly throughout the different municipalities that make up the DO Rueda. However, the vineyard reaches its highest concentration and intensity in the municipalities of La Seca, Rueda and Serrada. It is the vineyard of the Verdejo variety that occupies the largest area.

The Verdejo grape has lived for more than ten centuries in the Denomination of Origin Rueda. The genius of him is determined by his aroma and flavor, with nuances of scrubland grass, with fruity touches and excellent acidity.

The extract, the personality factor of great white wines, is perceptible due to its volume and its characteristic bitter touch that projects a flash of originality in the mouth, accompanied by a great fruity expression.

They are wines of great harmony, whose memory after passing through the mouth invites you to continue with the tasting.

Continental weather

The DO Rueda rises between 700 and 870 meters above sea level, with flat but high lands, which endure cold and very long winters, short springs with late frosts and hot and dry summers, only altered by inopportune storms. This factor forces the vines to look for their water resources in the depths of the subsoil, more than in other areas of Europe.

Sprouting is usually late, and pruning can take place until March or early April. The rains are scarce reaching minimums of 300 liters and maximums of 500 liters per year.

In other times, at the end of winter, an excavation was made around the vine to concentrate the spring water.

At the beginning of the summer, a "shelter" was made by accumulating the earth around the vine again and burying it halfway many times to protect it from summer evaporation. Today, the improvement of the crop and the incorporation of dripping, compensates for these tasks that are impossible to put into practice today.

On the other hand, the difference in temperatures between day and night is the secret of the balance between the sugar that the grape gains from the sun and the acidity that it does not lose during the cool night. The insolation reaches 2.600 hours per year, which would be excessive if it were not for the late ripening of the grapes.

Due to its latitude, the Rueda area is located in the Mediterranean area. However, due to its altitude, it is declared of continental influence.

gravelly soil

The DO Rueda is located in the central sector of the depression formed by the Duero River, constituting a plateau with gentle reliefs and slopes subjected to the Atlantic winds. Extensive alluvial and diluvial terraces on the banks of the Duero and its tributaries Trabancos, Zapardiel and Adaja.

Brown soils, rich in calcium and magnesium, easy to till and stony with good aeration and drainage and limestone outcrops at the highest levels of the undulations. Permeable and sound, their texture varies from sandy to silty.

The pH. of its lands fluctuates between 7 and 8. This geological substratum has evolved on the surface towards brown soils on stony allochthonous deposits, giving rise to the typical “gravy” soils where the best DO Rueda vineyards are located.

Varieties white grapes

The DO Rueda is one of the few European wine regions specialized in the production of white wine and in the protection and development of its autochthonous variety, the Verdejo

The strong personality of the Verdejo (main variety), the adhesion of other varieties, as well as a vineyard that has learned to survive the harshness of its environment, almost hostile, to give the best of itself to the wine, make up the profile of Rueda white wines.

The varieties have been appearing throughout the history of the DO Rueda. In the 30 years, the variety begins to be planted in the area Fine Palomino, origin of fortified flor wines, with a higher yield than other varieties and capable of producing wines similar to those of Jerez, highly demanded at that time. Thus, it became the majority variety in the Medina region at that time (the CRDO Rueda does not allow new plantings of this variety). It is a variety that produces light wines with low acidity, very suitable for making wines with biological aging.

Variety Viura, with its reputation from La Rioja, began to cultivate in the 50s, a time when the classic white model passed through the wooden barrel. This variety gave the aristocratic touch of Castilian table wine, since those were times in which the virtues of the Verdejo were yet to be discovered and it was cultivated at the same time, at the extremes of generous and popular. It is used in white wines providing greater lightness and a point of acidity.

La Sauvignon Blanc (main variety) made an appearance in the years 70. Originally from the French Loire, it adds a floral component with aromas of grapefruit and passion fruit, compared to the flint touch of the Sauvignon del Loire, differences mainly due to the greater number of hours of sun when compared to the Loire and Bordeaux. However, they have in common the short vegetative period, which in the French zone is due to the northern latitude and in the Castilian zone to the altitude. The DO Rueda is a pioneer in the adoption of this French variety, which gives this region a modern and international character.

La Viognier, authorized in 2019, It is a variety that provides aromas of stone fruit and honey with hints of muscatel.

La Chardonnays, authorized in 2019, It is a variety with a medium-low aromatic intensity that provides the wine with notes of ripe fruit and which, over time, can express aromas of butter and walnuts.

Additional Information

Weight :	1,3 kg

Information about Bodegas Banisio

The Banisio brand was born as a unique, honest wine brand, with the idea of internationalizing quality Spanish wines at a good price.

Banisio focuses on offering quality and delivery at a fair price, not overvalued, therefore, its inspiration is to find high-quality wineries in the Spanish territory, and then produce wines that are sold in the international market at a competitive price.

Banisio is a business unit of the well-known and reputable company Extra Food Spain (from Extraordinary-Food).

Banisio was created by Sergey Sables and Victor Vasyutin, entrepreneurs and wine lovers who wanted everyone to be able to enjoy the best Spanish wines, fall in love with the country's wine culture and be moved by its food.

For years they have toured Spain exploring its vineyards, examining grape varieties, discovering its vineyards and tasting its wines in its cellars. Banisio brings to the world the expression and flavor of this incredible country, which is Spain, from the three most recognized and prestigious wine regions: DOCa. Rioja and DO Ribera del Duero for the reds; DO Rueda for whites.

This is how they manage to choose the most emblematic areas of the country to create unique, versatile and delicious wines, full of character and freshness. Spanish wines at a reasonable price that combine tradition and oenological innovation.