Verdejo Wines

An extraordinary wine from a unique place on earth, Ossian is the fruit of vines more than 150 years old - escapees of the Phylloxera pandemic that scourged the world's vineyards in the late 19th Century Its lovely, juicy-ripe pear fruitiness is strongly reminiscent of white Burgundy, while a green fennel herbal character sets it apart as something quite unique A finely-applied veneer of top-quality oak enhances the wine's distinctiveness, and concentration from the ancient vines provides splendid persistence of flavours now, while promising further development in the bottle over several more years The vines have never been grafted, and have developed their own extensive root system deep into the sand and slate terroir that has protected them for centuries, and which contributes greatly to the notable balance and expressiveness in the wine

This is a dry, restrained Spanish white, with hay and fennel flavours rounded out by plums and pears, and ending on a refined note of citrus

Straw yellow colour with emerald hues, bright and clean On the nose this 100% Verdejo is intense and aromatic with a tropical character and citrus notes such as lime and peach

Straw yellow colour with emerald hues, bright and clean On the nose this 100% Verdejo is intense and aromatic with a tropical character and citrus notes such as lime and peach

Inviting floral and lime citrus character with flavours of passionfruit and tropical apricot, fresh and zesty

Flavours of melon and green apple enhanced by candied citrus fruit, full flavoured and refreshing

Grassy and citrus notes from the Sauvignon Blanc combine with touches of green apple and stone fruits from the Verdejo with a refreshing herbal finish

A crisp, aromatic wine, showing lovely herbal aromas with fresh notes of pineapple, lime and white pepper, dry and zesty

An extraordinary wine from a unique place on earth, Ossian is the fruit of vines almost 200 years old - survivors of the Phylloxera pandemic that scourged the world's vineyards in the late 19th Century It has a lovely rich, lush juicy-ripe pear fruitiness; strongly reminiscent of young white Burgundy This is followed by a green fennel herbal character that sets it apart as something distinct and utterly unique Also akin to Burgundy is the finely-applied veneer of top-quality oak, which enhances but does not obscure the wine's singular personality Underneath all this is a tight, grippy 'mineral' character, suggesting that, while enjoyable now, this should also develop beautifully over a few years The ancient vines have never been grafted, and have developed their own extensive root system deep into the sand and slate terroir that has protected them for centuries, and which contributes greatly to the notable balance and expressiveness in the wine

This marvellous wine has a beautiful fragrance of golden apples, quince and a suggestion of pine woods It's rounded and creamy in texture, with lovely freshness and balance A far cry from the homogenous vineyards of northern Rueda, an hour to the south in Nieva, there is a varied landscape of pine forests and massive slate boulders, interspersed with ancient vineyards planted on pure sand 60% of the fruit that goes into Quintaluna comes from ungrafted vines, including some planted in the 19th Century (the sandy soil protects the vines from the Phylloxera louse, meaning that they can survive without having to be grafted) The vine age results in an intensity and complexity that is extremely rare in wines made with the Verdejo grape

This marvellous wine has a beautiful fragrance of golden apples, quince and a suggestion of pine woods It's rounded and creamy in texture, with lovely freshness and balance A far cry from the homogenous vineyards of northern Rueda, an hour to the south in Nieva, there is a varied landscape of pine forests and massive slate boulders, interspersed with ancient vineyards planted on pure sand 60% of the fruit that goes into Quintaluna comes from ungrafted vines, including some planted in the 19th Century (the sandy soil protects the vines from the Phylloxera louse, meaning that they can survive without having to be grafted) The vine age results in an intensity and complexity that is extremely rare in wines made with the Verdejo grape

An incredible white wine, this tastes like a combination of Grand Cru Chablis and Condrieu The irresistibly mouthwatering aromas of white peach, honeysuckle and jasmine draw you in for a sip On the palate, you discover that it has the 'grip' of Chablis, with the concentration and rich sumptuousness of a Grand Cru Truly fabulous, and it will get even better with cellaring Capitel comes from the two-hectare Pena Aguda vineyard plot, located in the south of the Nieva village, whose vines average 200 years of age, making them among the very oldest in production in the world Protected from the scourge of Phylloxera by the sandy topsoil, their extraordinarily deep root system has penetrated the slate layer underneath, protecting them from vintage extremes and helping create this phenomenal wine Whole bunches of hand-harvested grapes were pressed, and the juice fermented spontaneously with native yeasts in 228-litre Burgundy barrels Aged on the lees for 10 months with periodic stirring

An incredible white wine, this tastes like a combination of Grand Cru Chablis and Condrieu The irresistibly mouthwatering aromas of white peach, honeysuckle and jasmine draw you in for a sip On the palate, you discover that it has the 'grip' of Chablis, with the concentration and rich sumptuousness of a Grand Cru Truly fabulous, and it will get even better with cellaring Capitel comes from the two-hectare Pena Aguda vineyard plot, located in the south of the Nieva village, whose vines average 200 years of age, making them among the very oldest in production in the world Protected from the scourge of Phylloxera by the sandy topsoil, their extraordinarily deep root system has penetrated the slate layer underneath, protecting them from vintage extremes and helping create this phenomenal wine Whole bunches of hand-harvested grapes were pressed, and the juice fermented spontaneously with native yeasts in 228-litre Burgundy barrels Aged on the lees for 10 months with periodic stirring