100% verdejo. Fermented and aged on its lees in 300-litre French oak barrels. Each plot is fermented and aged separately. Spontaneous and controlled fermentation with indigenous yeasts.At the end of a 10-12 month ageing period, a selection and blending take place. The wine stays in bottle for a minimum time of six months. The average annual production is 80,000-90,000 bottles, 495 magnums (1.5 litres) and between 70 and 100 double-magnums (3 litres)
94pts The Wine Advocate – 2017 vintage
“The 2017 Belondrade y Lurton continues the move started years ago toward more elegance and freshness and especially wood that is much better integrated and less invasive of the varietal aromas of the delicate Verdejo grape. Despite the warm, dry and challenging style of the year, the wine is elegant and perfumed, fresh and varietal, complex, subtle, clean and precise. This is as good as it gets. Bravo! 2017 was a low-yielding vintage that delivered 95,136 bottles, 1,904 magnums, 200 Jeroboams and 60 Imperials. It was bottled in July 2018.”
93pts Decanter Magazine – 2017 vintage
“TOP SPANISH WINE TO CELLAR
In the high plains of Castilla y León, Didier Belondrade has been working with a mosaic of vineyards for a quarter of a century. Fermented and aged in French oak and blended, the Verdejo is transformed into one of Spain’s finest whites. The 2011 is a rich style; this 2017 has a lovely minerality.”
93pts Decanter Magazine – 2016 vintage
“Hand-harvested selection of grapes from 22 organic estate plots, wild-yeast fermented and left on its lees for 10 months in 300-litre French oak barrels. Complex, high-toned aromas and flavours of tropical fruit, lime zest and herbal notes with an almost oily, unctuous richness to the full-bodied palate. Polished, structured and long with good ageing potential.”
