The vineyard is head trained, dry farmed, and cared for with the most traditional methods of viticulture possible. No fungicides, pesticides, herbicides, fertilizers, or irrigation is used. This spectacular vineyard preserves the heritage of the oldest clones of Verdejo in Spain.
The single vineyard used to produce Nisia Las Suertes is called Finca Las Suertes, and was planted in 1885 in near the town of Puras in Rueda. This is one of the last remaining pre-phylloxeric and ungrafted vineyards that has not been uprooted in Rueda.
After undergoing a short cold soak and sorting, the grapes are partially destemmed and crushed. The must ferments in 90% neutral, 10% new puncheons and demi-muids.
The wine is aged on the lees for 10 months.
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