Honeysuckle and stone fruit meet refreshing acidity in this 100% Verdejo, grown in its ancestral home of Rueda in Castilla y León. Winemaker Manuel Cantalapiedra employs biodynamic practices in the vineyard, harvesting grapes by hand from old parcels and fermenting with indigenous yeasts. This wine sees a quick 12 hours of skin contact – which gives a touch of spice and tannin on the palate – before spending eight months on the fine lees, resulting in a medium-bodied wine that can stand up to flavorful, dense meals like tteokbokki or cheesy polenta with charred broccoli rabe.