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Rueda DO, and the town of the same name at its centre, are approximately 170 km northwest of Madrid in Castilla and León. This is flat, but high meseta land with wide horizons and gently rolling hills. The vineyards are divided between three provinces: the majority are in Valladolid, but others are in Avila and Segovia. The River Duero flows from east to west across the northern part of the growing area. Close to it there are limy alluvial soils with a limestone content rising to 24%. In the south the topsoil is brown and sandy with a subsoil of sandstone and clay. Drainage is good, the soil is reasonably rich in iron and it is generally easy to work. Altitudes vary between 600 and 780 metres.

This old winemaking area has recently found a second lease of life, evolving rapidly since winning DO status in 1980. The terroir, which lies on the high northern meseta, spreads out spaciously on gently rolling land between towns that played an important part in Spain's medieval history. Extensive replanting of the area's native grapes, in particular Verdejo, has led to a new generation of fresh, young, very fruity wines that are now beginning to be aged.

Today nearly all bodegas are fitted with stainless-steel winemaking equipment, and, to prevent oxidisation, they use mechanical harvesting at night and inert gas-blanketing of the grapes from vineyard to press. Verdejo is a unique grape is Spain’s finest white variety. The nose is fresh and loaded with notes of green apple, nettle and cream soda. In the mouth the wine is vibrant with creamy apple, melon and kiwi fruit flavours. This stunning wine makes a great aperitif or choose to partner with fish, chicken or rice based dishes.

Silvia García, Val de Vid winery’s winemaker

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