NISIA

Puras, Valladolid. In the Southeast corner of D.O. Rueda, in the highest altitude zone with the poorest sandy soils in the region. This part of Rueda resisted the phylloxera.

Finca la Santiaga and Anaderos

La Santiaga: 1942; Anaderos: 1950

Traditional dry farmed viticulture. Organic Gobelet trained vines. Cultivated completely by hand. All of the vines used for Nisia are ungrafted, as this part of D.O. Rueda is phylloxera resistant, due to the extremely sandy soils.

Extremely poor sandy soils permeated by ancient river stones.

Hand-harvested and stored in small baskets. 60% fermentation by indigenous yeast in French oak puncheons and demi-muids (500-600L barrels, respectively). 40% fermentation in stainless steel tanks.

8 months sur lie in the fermentation vessel. 60% in puncheons and demi-muids and 40% in stainless steel, with battonage.