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Viura Verdejo, 2012. Cal y Canto

Viura Verdejo, 2012. Cal y Canto

Item #: V0514W1IS
Vintage: 2012
Varietal: Viura Verdejo
Vineyard/Appellation: Rueda, Spain
Color: Pale yellow
Nose: White nectarine and lime
Palate: Lovely peach, lemon peel and nectarine
Finish: Crisp and clean with a touch of peach
Rating: 96
Cellaring/Serving Suggestions: Drink now through 2015/12% alcohol

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  • Description
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Cal Y Canto is part of Bodegas Lopez Mercier and belongs to a group of companies consisting of some of the leaders in the production and distribution of products as diverse as olive oil, wine, beer and imported spirits. This is the case with Oleo Martos, currently one of the leading bottlers of olive oil in Spain.

With sales over $240 million as well as a workforce of over a hundred, the primary aim of this group is to make each of its member companies a reference standard in all sectors where they are present. A few years ago, the group decided to invest in the new company called Bodegas Lopez Mercier. It is situated in the area of La Mancha in the largest vineyard in Spain as well as the largest vineyard in the world.

Bodegas Lopez Mercier was created in November 2004, offering a wide range of wines from La Mancha, Tierra de Castilla and other prestigious areas offering everything from super premium to every day table wines. The Crianzas and Reservas are aged in American and French oak casks. With a floor space of over 250,000 square feet, the modern and competitive facilities reach the capacity of 1.5 million gallons. They are able to bottle 9,000 bottles per hour, a staggering number in today's world.

Bodegas Lopez Mercier began dealing with Rioja wines in 2008 and are also launching new wines from Ribera del Duero and Rueda. Their commitment and financial ability puts them in a rare position of being able to see their vision through to fruition. We think they'll be a force to be reckoned with in the coming years.

Viura is Spain's workhorse white grape but Verdejo is respectfully Spain's finest white grape variety. It was obscured for several hundred years before being rediscovered some years ago due to quick oxidization. However, techniques including night-time harvesting, cool fermentation and blanketing the tanks with carbon dioxide has allowed producers to preserve its freshness and vitality.

It is most successfully cultivated in high altitude vineyards where the soils are calcareous and well drained. This lovely offering would be just the ticket for raw oysters or a light seafood linguine.

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