Bodega Cuatro Rayas, Spain

Producing almost 20% of all the Spanish Whites in DO Rueda. Now, the community of winemakers making up Cuatro Rayas now reaches over 300 members, totalling 2400 hectares of land under vine including ungrafted 120-year-old prephylloxera bush vines. They have worked hard to develop their own "Green & Social" sustainability programme to protect the environment and local communities as well joining with the University of León to help research the genetic diversity of indigenous grape varieties and the ageing capacity of Verdejo.

Viticulture

They are quick to adapt to modern trends and innovative in their approach to vinification and viticulture, utilising their many decades of traditional experience and combining that with new technology to produce delicious fresh white wines, mostly from Verdejo, but they also have plantings of Sauvignon Blanc, Viura, Palomino Fino and Tempranillo. They are now showing a commitment to social and environmental action to limit their impact on the environment and bring about positive change in the industry. Harvesting is mostly carried out at night to ensure the grapes are cool and the minimise chilling that would be required to prevent oxidation.

Winemaking

The philosophy is to produce wines that demonstrate the character of each of the Rueda's terroirs and show off the commitment that the members have for working their land. Elena Martin Oyagüe, technical director who joined them in 1997 focuses on the importance of vineyard and grape selection to ensure the entire range shows off the quality that is possible from this magical terroir. Grapes are cold macerated for a few hours before vinification in stainless steel temperature-controlled tanks to ensure a slow fermentation that produces fresh, but floral and fruity aromas. Aging on the lees adds complexity and creaminess to the wines.