In Rueda the harvest usually starts in mid September with the Sauvignon Blanc variety, and soon after with the Verdejo and Viura, the main varieties in the area. Condesa de Eylo Verdejo blanco is made from Verdejo grapes from vineyards of an avergae age of 35 years old planted in soils with rolling stones in Serrada, the heart of the Rueda appellation


100%  Old Vine Verdejo. The must is cold macerated with the skins for eight hours at 7º C, enhancing the Verdejo’s characteristic aromas. Fermentation takes place at 14-16ºC, which helps to maintain and intensify the variety’s unique flavour. Afterwards, the wine is kept in contact with the fine lees to strengthen its structure by providing fatty acids and more ample and glyceric sensations on the palate.


Colour: Medium intensity straw yellow colour with deep green reflections. Bright and well presented.
Nose: Intense; fleshy white fruit (pear, apple) and tropical fruit predominate. Touches of herbs (hay, fennel), balsamic echoes and an aniseed-flavoured background with notes of white flowers.
Palate: Fresh, elegant and smooth, but well structured. Tasty, aromatic and with easy entry into the mouth. Complex and persistent end with pleasantly bitter touches as is typical of this variety.
Food matches: Perfect for rice dishes, smoked fish, salads, pastas with white sauces and white meats.