Region/ Sub-Region: Spain, Castilla y Leon, D.O. Rueda.
Grapes: 100% Verdejo. 35-year-old vines grown in terraces over the Duero River.
Soil: Sandy-loamy soil.
Vinification: Fermentative cryo-maceration at 46ºF. Alcoholic fermentation at 64ºF in steel containers.
Aging: After fermentation, the wine rests in a tank on its lees for two months before bottling.
Nose: Candied lemon, tropical fruit flavors, green olives and white flower notes.
Taste: Dry white wine. Crisp, ripe citrus fruits, complex with good grip, refreshing and focused.
Color: Bright light yellow.
Gastronomy: Great with all types of seafood, grilled, smoked, baked.
Nosis means knowledge. This wine is 100% Verdejo from over 35-year-old vines.
D.O. RUEDA - SPAIN
Talking About the Wines:
-A View From The Cellar, May-June ’18 gave 91 points to 2017 Nosis. “The Nosis bottling from Buil & Giné is composed entirely of Verdejo and the 2017 vintage comes in at thirteen percent octane. The wine offers up a lovely bouquet of pear, lime peel, a touch of green olive, a bit of sea salts, good soil tones and a topnote of white flowers. On the palate the wine is crisp, medium-full and complex, with good acids and grip, fine focus and a long, youthful and promising finish. When first poured, this wine is already showing just a touch of backend bitterness from incipient reduction from its closure, but this blows off nicely with a bit of air. I would opt for drinking it early on because it is under screwcap, but it would be great to see this wine next year under natural cork, as it clearly has the depth and structural integrity to age gracefully for several years under a different closure. Fine juice.”
-International Wine Report, July ’17 gave 91 points to 2016 Nosis. “Sourced from Rueda this opens with a lively bouquet of Meyer lemon oil, tangerine, gooseberry, and white rose petal. The texture and mouthfeel is gorgeous as this delivers ripe flavors of lychee, white grapefruit, ripe nectarine, and suggestions of baking spices. This is simply delicious and impossible to resist right now.”