A WINERY IN THE HEART OF THE RUEDA APPELLATION OF ORIGINOur home
Our winery is located in the municipality of Serrada (Valladolid), a village directly linked to wine within the D.O. Rueda, just 500 m. from the centre of Serrada and surrounded by vineyards, in a peaceful and welcoming environment that allows us to develop our philosophy when making wine: to integrate the highest quality and selection with absolute respect for the environment and the environment.
It is a simple but modern facility equipped with the most modern technological advances in winemaking, means and machinery of the latest generation: sophisticate the method to simplify and make the winemaking process as natural as possible.
Environmental sustainability of the crop and the environment that preserves the integrity of natural resources: Reduction of unnatural treatments.
Respect for the environment. We are already energetically self-sufficient, 100% green energy. Commitment to minimising our carbon footprint.
Healthy production. We seek a product that is as natural, healthy and authentic as possible.
DiscoverOur grapesDiscover the fruits of nature that allow us to characterize our wines and make them unique and exclusive
Verdejo grapeIt is the native grape of this territory, an authentic reflection of the character of this land.
The Verdejo grape has lived in the Rueda Denomination of Origin for centuries. Its origin, even without written testimonies of it, it is believed that it may coincide with the reign of Alfonso VI (11th century). At that time, the Duero basin was repopulated with Cantabrians, Basques and Mozarabs, the latter being the ones that most likely brought the Verdejo variety to Spain.
It is a variety of small clusters and hard but very aromatic skin (green grass, flowers, stone fruits …), very resistant to drought and with a great balance between the alcoholic graduation and the acidity of the grape, so characteristic of Verdejo.
Uva ViuraViura grape, also well known as macabeo, is a white wine grape variety.
With its Rioja reputation, this variety, called Macabeo in Catalonia, began to be cultivated in these latitudes in the 1950s, a time when the classic model for white wines was the wooden barrel, and it has certainly adapted perfectly to our climate and soils.
Unlike its companion, the Verdejo, these clusters are large, voluminous and compact. Thin-skinned, golden-coloured grapes that bring acidity, freshness and floral touches to the wines they produce.
Our methodsWe only know one way to make wine, naturally
Harvesting at Bodegas Val de Vid normally begins in mid-September, after strict ripeness controls to determine the best time for harvesting, and ends around the beginning of October.
Decide what is the best time, the optimal degree of ripening, balanced sugar and acidity and at its point and always subject to the vagaries of the weather …
That is why we try to pamper this entire process with exhaustive health and ripening controls, almost daily in times close to the harvest.
The grapes were harvested in excellent health conditions and the harvest was programmed according to the ripeness of each of the vineyard plots. The climatic and organoleptic conditions indicate the beginning of the harvest, seeking homogeneity in our analytical controls.
When we decide that the grapes are to our liking, we begin the harvest, mostly mechanised and at night, seeking lower temperatures and thus avoiding the oxidation of the fruit. Fast and selective harvesting, the grapes have to enter the winery in the shortest possible time after having been suitably selected. Only the best and healthiest bunches of grapes from each of the plots into which our vineyards are segmented and classified form part of our wines.
The speed of the harvest and the selection of plots is achieved thanks to the harvesting machines, which allow harvesting every day those vineyards that have reached the ideal parameters. The harvest is carried out at night in order to avoid oxidation in the musts caused by sunlight as well as to take advantage of the cool night temperatures that allow the coldest grapes to enter the winery, thereby helping to improve quality. of wines and significant energy savings.
We proceed to the separation of musts that guarantee us the best possible vinification.
We carry out a pre-fermentative skin maceration of the must with the skins for 3-4 hours at a temperature of 6-8 degrees.
The settling is long, increasing the contact of film substances with the must. Increasing the contribution of fruity aromas.
Fermentation takes place at low temperatures, 12-16ºC, which helps to maintain and intensify the varietal character.
After fermentation, the wines are kept in contact with the fine lees for a period of time, to enhance the structural characteristics of the wine, providing fatty acids and broader, glyceric mouthfeelings.