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Botón de Gallo Barrica is a white wine made from 100% Verdejo grapes in the D.O. Rueda, by the Dominio del Blanco winery.
This wine is a pure expression of the Verdejo grape variety. A selection of plots is made, being these Valdechimoza, an area located in the Camino de Ventosa , with canto-clay soils, and the famous area of Camino del Puerto , closer to the Duero river, with canto-clay-sandy soils.
The grapes used are carefully selected, culminating in the elaboration of a unique must, 95% of which is a young Verdejo and the rest comes from the elaboration of different fermentations in 500-litre barrels of the same variety. As for the ageing process, 95% is fermented for about 19 days in stainless steel tanks and then aged on its lees, 5% is fermented for about 19 days in barrels.
A lemon yellow colour with green glints, clean, bright and with a glyceric tear. In nose we appreciate a clean and frank aromatic set, of medium intensity where the notes of apricot, fennel, green almond shell, aniseed stand out. Hints of freshly cut hay and small touches of smoke. Velvety and silky on the palate, developing towards great volume and structure. Long and tasty, fruity aftertaste, with an even more intense retro nasal sensation than in its olfactory phase, with hints of vegetables and aniseed.
Botón de Gallo Barrica is a white wine made from 100% Verdejo grapes in the D.O. Rueda, by the Dominio del Blanco winery.
This wine is a pure expression of the Verdejo grape variety. A selection of plots is made, being these Valdechimoza, an area located in the Camino de Ventosa , with canto-clay soils, and the famous area of Camino del Puerto , closer to the Duero river, with canto-clay-sandy soils.
The grapes used are carefully selected, culminating in the elaboration of a unique must, 95% of which is a young Verdejo and the rest comes from the elaboration of different fermentations in 500-litre barrels of the same variety. As for the ageing process, 95% is fermented for about 19 days in stainless steel tanks and then aged on its lees, 5% is fermented for about 19 days in barrels.
A lemon yellow colour with green glints, clean, bright and with a glyceric tear. In nose we appreciate a clean and frank aromatic set, of medium intensity where the notes of apricot, fennel, green almond shell, aniseed stand out. Hints of freshly cut hay and small touches of smoke. Velvety and silky on the palate, developing towards great volume and structure. Long and tasty, fruity aftertaste, with an even more intense retro nasal sensation than in its olfactory phase, with hints of vegetables and aniseed.
