Rueda has a fine-wine making tradition dating back centuries, especially the local white grape variety, Verdejo, has been regarded the best of Spain.
From the 1994 vintage onwards, the French husband and wife team, lead by Jean Belondrade, set out to create a great barrel-fermented dry white wine with Burgundian philosophy and values, resulting in a limited production Verdejo cherished by sommeliers from Paris, to London and Tokyo.
30 hectares (74 acres) divided up into 19 plots that bring different characteristics to the wine, depending on soil types, exposures, rootstocks and clones. The soils of this part of the plateau are generally made up of a 10-60cm deep layer of pebbles over a layer of clay and a deep stratum of limestone.
The estate wine is 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).
The family also produces an unoaked and fresher, lighter version called Quinta Apolonia, which is a good alternative for a fruity mid-weight wine for every day. While the estate garners ratings well above 90 points, the little brother gets reviewed between 88-90 depending vintage.
