Bodegas Menade was established in 2005 by Alejandra, Marco and Richard Sanz – the 6th generation of this wine-producing family – just a kilometre west of the village of Rueda. Their winery incorporates a cellar hewn out of the solid rock of La Seca at the beginning of the 19th century.

Their philosophy is grounded in nature, and respect for the vineyards and terroir. All wines are certified organic, no sulphur or copper sulphate is used in their vineyards, and fermentation is with only natural yeasts present on the grape skins. This is a producer of seriously interesting and innovative Rueda wines.

Grapes are picked 7-10 days later than for Menade Verdejo, which gives richness. However they’re sourced from the a higher vineyard, Peraje de las Mariquitas, at 780m. The soils here are based on pebbles and clay which gives great intensity to the grapes. Harvest takes place by hand, before dawn. The grapes are fermented using wild yeasts in stainless steel – between 18 and 24ºC. Malolactic fermentation also takes place spontaneously, then the wine is gently racked and spends around 3 months on lees in neutral 3rd or 4th use French oak barrels. No sulphur is added during the vinification process.

Pronounced honeyed and floral aromas, with hints of barley sugar, and savoury notes. The palate is textural with distinctive leesy, bready and floral characters.

Try this with Serrano ham and Manchego cheese.