Garciarévalo Tresolmos Verdejo Lías 2023

The verdejo vineyards that make Tresolmos are located near the confluence of the rivers Adaja and Eresma, where an exceptional microclimate provides temperatures up to five degrees cooler than the surrounding area. This zone also offers a big climatic difference between daytime and nighttime temperatures, which is key for retaining acidity. Far from the expected arid environment here in western Castilla y León, this location, at an elevation of 730m and within a pine forest, provides ideal conditions for growing beautiful, fresh verdejo grapes.

The unique qualities of these vineyard sites are also evident in the soils, which differ from most other areas of Rueda. The soil here is extremely sandy and low in organic material, allowing for excellent drainage and permitting of wide diurnal shifts due to sand’s quick release of heat at night. These factors allow their wines to be ripe yet incredibly fresh, with exceptional acidity for the warm Rueda region. It has also aided them in their conversion to fully organic viticulture, for which they were certified in 2020. As one depends on the other, their organic farming has enabled them to encourage their native yeast colonies in the vineyard, with the goal of adding complexity to their fermentations.

The high quality of Garciarévalo wines is also due to the superior clonal diversity found in their old bush-trained vines. The leaves on the old clones are much smaller, and the bunches are tighter and more compact with a distinctly darker green color than what is found in modern clones. These grapes are the older, pre-industrial verdejo with thicker skins, yielding wines of character and quality. Oenologist & winemaker Reyes Martínez Sagarra only utilizes these ancestral clones when replanting vineyards, ensuring a legacy of resilient grapes that elicit complex wines. Garciarévalo continues to improve with each vintage, leading the Rueda region in a fresh, quality-driven direction, as accolades roll in year over year. Tresolmos offers outstanding, unbeatable value in the world of white wine.

Vinification – After spontaneous fermentation with native yeasts in temperature-controlled stainless steel tanks, the wine is aged six months on the lees with bâtonnage before bottling.