Discover the unique flavours of Menade Nosso Verdejo Natural. With a honeyed and floral aroma, complemented by hints of barley sugar and savoury notes, this wine is a true treat for the senses. The lees aging adds texture and a proper bakery bread taste, perfectly paired with Serrano ham and manchego croquettes. Menade Nosso Natural Verdejo, VdT Castilla y Len is an exceedingly good example of a Natural wine for those who already love the category and those wishing to approach it.

Critic Review

Decanter Magazine:91Pts(2017 Vintage)

“Before you even taste it, this attractive bottle ticks the boxes with its wax seal, decorative gold snail logo and organic and vegan credentials. This 100% Verdejo from high-altitude vineyards is creamy and yeasty. It has bright acidity, juicy, musky peach fruit and notes of meadow flowers and green herbs“
Tina Gellie

About the Producer

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. Richard is the winemaker at the estate, whilst his brother Marco is the viticulturalist, and sister Alejandra looks after exports and communications.

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; their portfolio focuses predominantly on Verdejo and includes the stunning ‘La Mision’, which is part fermented in tinajas (traditional clay fermenting vessels) made from clay from their own vineyards, and a (non-Jerez) Palomino Verdejo flor aged wine.

Vineyard and Winery

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 24C. 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.