In 2008, Beatriz Herranz returned to the family vineyards in La Seca, Valladolid, to begin her new project and recover the essence of Verdejo.
She cultivates all her vines following the rules of organic agriculture, respecting the variety, the soils and the climate. These vineyards are located in the Paraje de Cantarranas, La Seca. Its soils are sandy, with a lot of pebbles, and they are clayey and limestone-based in deeper strata. The climate is continental, with cold and dry winters.
Barco del Corneta Las Envidias is part of the recovery project, together with Casio and Judas, that Beatriz is carrying out along with local wine growers with native varieties from the area. Las Envidias comes from a century-old Palomino vineyard, which was semi-abandoned, in the municipality of Alcazarén, 750 metres above sea level.
The grapes are harvested manually and placed in 15-kg boxes. After macerating for 12-18 hours, the whole grape is pressed and then fermented in two 300 litre oak barrels with native yeasts. After fermentation, it stands for 12 months in these same barrels under a membrane of yeast. Before being bottled, is left to stand for 4 months in stainless steel vats.
White wine Aged on its lees Natural. Winery: MicroBio Wines. Rueda. (Castilla y León) Coupage: Verdejo
White wine Young Natural. 3 months on lees in stainless steel vats. Winery: MicroBio Wines. Rueda. (Castilla y León) Coupage: Verdejo
White wine Aged on its lees Natural. 5 months on lees in stainless steel vats. Winery: MicroBio Wines. Rueda. (Castilla y León) Coupage: Verdejo
White wine Barrel Respectful agriculture. 12 months in French oak barrels 500 L. Winery: Barco del Corneta. Rueda. (Castilla y León) Coupage: Viura