05 Sep 2019

Cuatro Rayas Verdejo scores a hat-trick at Mundus Vini

Cuatro Rayas Cuarenta Vendimias Cuvée 2018, Cuatro Rayas Viñedos Centenarios 2018 and Cuatro Rayas Vendimia Nocturna Verdejo 2018 received the greatest distinction

La Seca (Valladolid), 5 September 2019. The wines of Bodega Cuatro Rayas have been awarded again in the International Competition Mundus Vini. In this edition, more than 7,000 wines from more than 150 wine-growing regions were set to be tasted by a jury of more than 200 experts from 50 countries.

     Cuatro Rayas confirms, once more, the quality of their wines produced with the indigenous variety Verdejo, receiving three gold medals for Cuatro Rayas Viñedos Centenarios, made with grapes coming from 80 to 100-year-old goblet trained vines in sandy soils. Intense on the nose with floral notes: white flowers, acacia, over a background of ripe fruit. Full, creamy and unctuous on the palate.

     Cuatro Rayas ‘Vendimia Nocturna’ Verdejo, made with Verdejo grapes from selected plots. Night mechanical harvest. Powerful on the nose with hints of white and citric fruits, refreshing and balanced on the palate, with character and a delicate fennel finish.

     Cuatro Rayas Cuarenta Vendimias Cuvée, the white wine that debunks the myth that Verdejo wines must be consumed within the year. Intense and complex on the nose, where hallmark aromas of the variety appear, including fennel and tree fruit, and a subtle hint of spices acquired by the short oak barrel ageing. Balanced and mouth-filling on the palate. It adds to its list of triumphs: 92 points in the Peñín Guide, Gold at the Berliner Wein Trophy, Gold at the Mezquita Awards, 95 points (gold) at the International Wine Challenge and Gold at Gilbert & Gaillard.

Silver medal to Cuarenta Vendimias Verdejo
Made with grapes coming from 40-year-old goblet-trained vines in gravelly soil. On the nose shows white and stone fruits aromas, over a background of undergrowth, balsamic undertones and hints of fennel. Perfect balance on the palate, with well-integrated acidity.
Section: Press Room

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