Viñas del Vero cultivates Chardonnay plots in different locations within the Somontano, looking for the different expression of this variety depending on the altitude, orientation and type of soil. Every year, to make this wine, we look for the optimal maturation of the vineyard and for this reason, we have selected Lantarrón and Pueyed, two exceptional vineyards that are very different from each other, both for their soil and for the work carried out each year in the plant. Made 100% with Chardonnay grapes from these two selected estates, where we obtained concentrated musts harvested with a difference in time of six days. Both were introduced into new 228-litre ''pièces bourguignones'', with five different types of toasting for fermentation, in order to obtain the elegance and complexity of a wine of these characteristics. After fermentation, it rested with its lees for six months in the barrel. During this period, a meticulous batonnage work was carried out that gave the wine an excellent smoothness. Subsequently, it was filtered and bottled. Yellow in color with greenish iridescences, citrus aromas and ripe tropical fruit, it presents a pleasant bouquet in balance with the toasted tones of the new wood. In the mouth it is soft and silky, with a very tasty, long, intense mid palate and an interesting acidity characteristic of our northern latitude.

Viñas del Vero cultivates Chardonnay plots in different locations within the Somontano, looking for the different expression of this variety depending on the altitude, orientation and type of soil. Every year, to make this wine, we look for the optimal maturation of the vineyard and for this reason, we have selected Lantarrón and Pueyed, two exceptional vineyards that are very different from each other, both for their soil and for the work carried out each year in the plant.

Made 100% with Chardonnay grapes from these two selected estates, where we obtained concentrated musts harvested with a difference in time of six days. Both were introduced into new 228-litre ''pièces bourguignones'', with five different types of toasting for fermentation, in order to obtain the elegance and complexity of a wine of these characteristics. After fermentation, it rested with its lees for six months in the barrel. During this period, a meticulous batonnage work was carried out that gave the wine an excellent smoothness. Subsequently, it was filtered and bottled.

Yellow in color with greenish iridescences, citrus aromas and ripe tropical fruit, it presents a pleasant bouquet in balance with the toasted tones of the new wood. In the mouth it is soft and silky, with a very tasty, long, intense mid palate and an interesting acidity characteristic of our northern latitude.