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Terroir: Our vineyards in the stony and sandy soil of the Soto de la Mora in Medina del Campo (Valladolid), are located under the Castillo de la Mota at an altitude of more than 700m. Tierra de Campos, Mediterranean with continental influence, where since the 15th century the native Verdejo variety has been made under the umbrella of Vinos de Tierra de Medina, which spread to other regions and kingdoms in the Fairs of the reigns of Isabel la Católica and Carlos V and finally gave rise in the 20th century to the current Rueda Designation of Origin.

The thermal difference throughout the day is the secret of the balance between the sugar that the grape gains with the sun and the acidity that it does not lose during the cool nights, a unique feature of this geographical area.

Winery: Small in La Seca of recent creation with modern facilities that respect tradition and good work without neglecting innovation that allows the highest quality while maintaining respect for typicality.

Technical team: For our "Pepa 2020" collection we have counted on Silvia García González, an oenologist in search of quality and uniqueness, with innumerable wines and awards behind her and, with Juan Fernández-Cuesta Oenologist Advisor, reputed wine critic , in charge of providing complexity and balance to our wines.

The harvest of our grapes in this year 2020 took place on September 11. Harvest at dawn by machine, which notably favors the quality of the grape and thus avoid oxidation when entering the winery at a very low temperature.

The 2020 vintage is classified by the DO Rueda as excellent, with wines of great aromatic intensity and good structure on the palate. The strong temperature contrasts between night and day in pre-harvest have contributed to the grape having a great balance of acidity and alcohol content, which promises a greater longevity.

The time of harvest is controlled by rigorous analytical and organoleptic controls of the grape to guarantee a balance in the mouth and a varietal character of the future wine.

Elaboration: Very soft pressing, a wine made from a yolk must, fermented at a temperature between 14 and 16º C with natural yeasts that respect the uniqueness of the grape and do not add fruit aromas. Long and static rains and a period of about 3 months on its lees with a slight aging in the barrel, mark the varietal difference of this wine.