Verdejo from two separate sites, both with extremely low-yielding vines at around 180 years old. Fermented in Austrian wood, aged for 10 months in wood then 10 months in stainless steel, for a total of 20 months on the lees. A stunningly textural Verdejo; its soft, rounded structure is cut through with a laser beam of acidity and the fruit profile is incredibly pure. Wonderful wine operating well outside the known Spanish idiom.
Ismael Gozalo is most famous as founder and winemaker at Ossian in Rueda, but since 1998 he has made his own unique wines from his family’s vineyards in the hamlet of Nieva. The vines are up to 200 years old, with many on original rootstock and 800-900 metres above sea level, on primarily sandy soil which has never seen chemical treatment. In the cellar, Ismael defies all rules and logic – wines are fermented and aged in glass demijohns, steel, oak and amphora, and racked between these different vessels as and when he deems appropriate. Extended lees contact is the one common theme. Ismael’s wines are released under two labels, Vinos Ismael Gozalo and Vinos Microbio.