Cuvée Alegre White

In the 1990s, we were one of the first wine producers to develop a fresher style of Verdejo, the typical grape variety of the Rueda region.

  • organic-conversion


Winemaking techniques

The must is cold macerated on the skins for 8 to 12 hours to preserve the fresh fruit aromas. The juice is then fermented in three equal parts: a third in egg-shaped concrete vats, a third in new 600-litre French oak barrels, and the remainder in stainless steel vats. The lees are regularly pumped over during four months of maturation. The three wines are then blended and matured for two months so that the different aromatic components intermingle, to create beautiful intensity and a well-balanced wine.

Tasting notes

Straw yellow appearance with pearly touches. Intense and bright. Intense, fresh and complex nose. Ripe white fruit, freshly chopped herbs and delicate dried flower aromas. On the palate the wine is well structured, rich, full and well balanced with the notes from the nose returning in lingering form, providing aromatic complexity.

Campo Eliseo


Campo Eliseo

DO Rueda

In Organic Conversion

Lamb fillet with herb juice

Lobster in armorican

Pasta Carbonara

Puff pastry of scallops


Two pepper Pizza





92 pts – James Suckling

94 pts – Guia de Vinos



92 pts – James Suckling

92 pts – Wine & Spirits

93***** pts – Guia Penin



91***** pts – Guia Penin

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