Nisia

D.O. Rueda

Santiuste de San Juan Bautista, Codorniz, and Aldeanueva del Codonal and Rueda. These areas are all located in the province of Segovia, in the southeastern most subzone of D.O. Rueda, which is the highest altitude zone with poor sandy soils resisted phylloxera. One vineyard site planted in Rueda.

100% Verdejo

Collection of vineyard sights including 5 plots in Codorniz planted between 1900 - 1941 averaging .55 Ha., 8 in Santiuste de San Juan Bautista planted between 1918-1956 averaging .64 Ha., and 3 in Aldeanueva del Codonal planted from 1930-1956 averaging .58 Ha., 1 in Rueda of 3.5 Ha. planted in 1988.

1900-1988

Traditional dry farmed viticulture. Goblet trained vines (vaso system), organic practicing. Cultivated completely by hand. Most of the vines used for Nisia are ungrafted, as this part of D.O Rueda is phylloxera resistant, due to the sandy soils.

Extremely poor alluvial sandy soils from ancient riverbeds, with the presence of river stones.

Extreme continental. Due to the altitude, the highest in the appellation, there are drastic temperature fluctuations between day and night.

The grapes are rigorously sorted and destemmed prior to being pressed in a pneumatic press. The must is clarified (cleaned) by cold settling in a stainless-steel tank between 24-48 hours with temperatures around 6-10 degrees Celsius. Once clean, the wine is moved to 500L & 600L puncheons and demi-muids purchased between 2016 and 20 and fermented. Primary fermentation lasts approximately 6-10 days.

While aging varies based on vintage, Nisia is always aged on the lees with battonage for a minimum of 5 months in French oak puncheons and demi-muids (500-600 L barrels, respectively).

Nisia is a wine produced with mostly ungrafted vineyards of Verdejo planted in the southeastern subzone of D.O. Rueda, the only part of the appellation that completely resisted phylloxera due to the sandy quality of the soils. The philosophy of the winery is to produce authentic Verdejo the old-fashioned way, by working with traditional vineyard sites and using old school winemaking techniques.