Galindo San Millan, Bodega + Viñedos

About the wine estate

La Miaja

Only 1152 bottles

The harvest is done by hand in boxes of 20 kilos. The grapes are de-stemmed by machine and cold macerated for a minimum of 12 hours, helped by carbonic snow. Subsequently it is pressed in a small vertical press and the resulting must is racked overnight. The must is then transferred to a new French oak barrel and a small 1,000 liters stainless steel tank where it will ferment at low temperature. After the fermentation, the wine remains in contact with its lees for a minimum of 7/9 months. During this period of time batonagges are made to put the lees in contact with all the wine. The wine is aging 7/9 months, part in barrel and part in stainless steel tank. It's only lightly filtered before bottling. 

It has a very light straw-yellow colour. Its scents present a very varietal nose, where the notes of grass, fennel, hay, stone fruits and white fruits abound. Above all, the integration of the wood is noteworthy, providing subtle balsamic nuances.
  • Type of wine: White
  • Grape: Verdejo, Other white grape
  • Wine styles: Full-bodied white
  • Wine specifics: Certified sustainable
  • Alcohol %: 14
  • Volume, ml: 750
  • Vintage: 2018
  • Suggested for meat: Sea, Poultry, White meat
  • Suggested for cooking type: Grilled
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