At Ossian, the winemaker perpetuates a legacy that goes back five centuries. They work to maintain and recover hundred-year-old vineyards that were not decimated by phylloxera, in a land of privileged soils and an extreme climate that marks the character of the ancestral and authentic Verdejo.

To make Quintaluna they use Verdejo grapes from a wide range of small vineyards in several municipalities in northern Segovia: Nieva, Aldeanueva del Codonal, Aldehuela del Codonal and Santiuste de San Juan Bautista. They are planted in sandy soil, with high codon content.

Tasting Notes

The Quintaluna is made up of 60% prephylloxera vines which contribute a complexity not normally associated with the variety. Gone is the obvious tropical notes normally associated with the variety and instead you can find cleaner aromatics of white flowers, stoned fruit and beautiful green nuances.

Food Pairings

Complex salads, sushi, raw seafood, aperitif, smoked dishes, grilled seafood, paella.

Verdejo

Spain, Rueda