Pagos del Rey wines have a greenish hue, are golden with intense aromas. The Verdejo gives them notes of fennel and recently cut grass, while the Sauvignon Blanc, adapted from the Loire Valley, has fruity nuances reminiscent of grapefruit and passion fruit. Today, the Rueda winery exclusively commercialises white wines although its facilities have been prepared to make reds as well.
The winemaking process initiates with the selection and gradual control of the main indicators which guarantee the success of quality grapes and their condition before delivery. This is possible thanks to the direct contact and work of our wine experts throughout the year, not only at harvest time.
The process takes place at night guaranteeing temperatures of below 10º C. The grape is destemmed and pressed with partially open rollers. It is then left to macerate at cold temperatures for a few days to obtain accentuated primary aromas with the strong fruity notes typical of each variety.
And this is how the Viura obtains tropical fruit aromas, the Sauvignon Blanc mango and pineapple and the Verdejo variety fennel and other aromatic mountain herbs. The quality of the grape to be placed in the hopper is always checked.
Fermentation is at automatically controlled temperatures of 16º C and maceration lasts from six to eight days at 10º C with automated pump over before its stabilisation and preparation for bottling. The wine is then allowed to rest for a year in cold cellars until it is placed on the market.
