Now here is an interesting wine: 100% palomino from a single vineyard, spontaneous fermentation in the butt, then 12 months “under flor” and 4 months in inox. 948 bottle in total. And from Rueda of all places.
Quite a geographic shift (about 600 km north as the urraca flies) but I am told it is less of an innovation than a throwback to the times when a lot of palomino was grown and aged in the North. It is also from an impeccable maker – Beatriz Herranz of Barco de la Corneta – who has a cult following for making serious wine from a grape (verdejo) and in a region that are too often synonymous with egregious mass production.
Most importantly it is pretty tasty stuff. I wouldn’t have said it had 12 months under flor – if anything I would have said a good few months oxidation – and neither was it the most expressive, but there is pungency, solidity and salinity there.
As experts in Madrid bar tops will know from the picture, I tried it in Angelita, where this month all the wines are from female winemakers, but you can find interesting wines by the glass all year around.