Vintage ratings

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Very Good
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Very Good


The good ripening conditions resulted in intense wines with good structure in the mouth, giving the varietal character a marked presence in the wines.

According to reports from the Technical Services of D.O. Rueda’s Regulatory Board, the 2019 vintage benefited from good weather conditions, allowing the grapes to achieve an optimal state of ripeness and excellent health. There are no records of adverse weather events that affected quality.

These conditions allowed the complete ripening of the different batches, and the alcohol by volume was therefore within the usual range of 13 to 13.5, giving the wines a good structure similar to that of the previous vintage, a factor that greatly benefits its characteristics on the palate. In the case of the Sauvignon variety, unlike last season, the wines improved in terms of varietal character, and the stress suffered did not affect their aromatic potential.

The wines from the 2019 vintage have the following characteristics:

In the visual phase, they maintain the customary colour range of pale yellow to greenish yellow, depending on maceration; this year, this technique could be carried out to increase their potential due to the good health obtained.

In the olfactory phase, they maintain the customary low aromatic intensities, which range from ripe fruit to typical vegetables and even certain thiolic hints that may be reminiscent of the Sauvignon variety in the wine blends, although there are yeasts that, even in the absence of this variety, can obtain certain ranges of pyrazines from Verdejo. Compared to the past vintage, we can say the aromatic intensity has improved.

In the tasting phase, the wines show high intensities, long persistence and a powerful structure in the mouth, with a good concentration and a bitter finish. They are therefore more powerful wines in terms of intensity and structure in the mouth.

Due to the regulatory changes established in the new specifications and the changes in the types of wine, this vintage is the first in which the wines are all tasted under the ‘White’ type regardless of their varietal composition, which shall be indicated, if deemed appropriate, on the winery labels. The current varietal composition for ‘White’ type wines has been established as a minimum of 50% of the main varieties, which are Verdejo and/or Sauvignon Blanc. This allows more variation in the varietal percentages and the presence of new varieties, permitting new wines to be made.