Ossian Vides y Vinos elaborates this young white wine in the V.T. Castilla y León (España) with verdejo grapes.
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Orders >390€ & 12 bottles max.
The 2021 vintage of Quintaluna shows the maximum expression and freshness of the authentic Segovian Verdejo. Quintaluna is a village wine that comes from the pre-phylloxera vineyard of Nieva and from vines planted through the mass selections of our old vines. Its plants rest in sandy soils, surrounded by pine forests and with an extreme climate that gives them an extraordinary singularity and gives the wine a unique varietal typicity. The reflection of a terroir with centuries of winemaking history. Arenas as the guiding thread of a vineyard with an unrepeatable history that looks to the future. Vibrant Verdejo, unctuous freshness.
A complex climatic year
The fall of 2020 was marked by mild temperatures and average rainfall. January and February were very cold: the 'Filomena' weather episode was accompanied by sub-zero temperatures for several weeks. The first weeping of the vines occurred at the beginning of April and budbreak occurred in the middle of the month. May and June were characterized by normal temperatures for the season and above-average rainfall. Work in the vineyard ensured that the vines were healthy at all times. Flowering took place at the end of June. The summer was dry and the temperatures were mild, close to 20ºC on average, which allowed the vines to develop and ripen slowly and continuously, achieving ideal acidity in the grapes at harvest time. The harvest began on September 9 and lasted until October 5.
Village wine
For the production of Quintaluna we use grapes originating from a selection of plots spread around the municipality of Nieva together with the vineyard planted through the massal selection of our old vines. The terroir profile is a living history of viticulture. It shows a mixture of sandy soils with high codon content. A structure that allowed these vines to resist phylloxera, a plague that caused the end of the European vineyard at the end of the 19th century.
Fermented with indigenous yeasts
The grapes were harvested by hand in 15 kilogram boxes. The bunches, after passing through the sorting table, were gently pressed. The must fermented in small stainless steel tanks with indigenous yeasts. For nine months the wine remained in the same tanks on its lees and further elaborations in foudre and barrel. The wine was clarified and bottled in the summer of 2022.
