Martin Berasategui Verdejo Rueda 2022

After hand picking the grapes in the early hours of the morning, in the first two weeks of October, they arrive at the winery at their optimal peak of maturity and acidity The first skin maceration takes place at 12 ºC for 24 hours in an inert atmosphere to extract the maximum potential of aromas and taste Gentle pressing is carried out in pneumatic presses During the next 18 days the wine is fermented in stainless steel vats at a temperature of between 16 and 18 ºC following which it is transferred to new vats where it remains in contact with the fine lees for two months