Bodegas Pedro Escudero, Fuente Milano Verdejo - Viura, 2023
Bodegas Pedro Escudero, Fuente Milano Verdejo - Viura, 2023
- White Still
- 75.0cl
- 13.0%
- Organic
- Verdejo, Viura
Bodegas Pedro Escudero Fuente Milano Verdejo Viura is a brilliant greenish-yellow colour, its elegant nose displays the classic, gently herbal notes of Verdejo which are softened by the tropical fruit-scented Viura. In the mouth, Fuente Milano has a range of very fresh, white and yellow fruits which give complexity. Expressive, with good length, and it's top value.
We found this at a wine fair in central Spain and while all other growers were trying to charge much higher prices for something much less appealing, the Escudero family got the quality and price just right in our opinion. Bodegas Pedro Escudero Fuente Milano is a 50/50 blend of Viura and Verdejo, allowed to rest on its lees for a couple of months to enhance the richness of its palate.
With their great attention to detail, the Escudero family has turned out a classy white wine with a great crowd pleasing character that's just as good with or without food.
- ❖ ABV: 13.0%
Grapes
Verdejo, Viura
Vintage report
Castilla y León had a tricky road to harvest in 2023. Spring frosts remained a concern across the high-altitude vineyards of Ribera del Duero and Bierzo, and the summer brought the kind of heat pressure that demands attentive canopy management and good timing. Growers who kept their nerve and harvested with precision found the heat had concentrated phenolic ripeness without stripping the wines of freshness — a balance that is genuinely hard to achieve at this scale.
The results, particularly from Tempranillo in Ribera del Duero and Mencía in Bierzo, lean towards structure and grip rather than immediate generosity. These are wines with something to say, and they are saying it slowly. The better reds from the region will reward patience — we would not be rushing to open anything serious before 2026, with the more ambitious bottlings comfortable until 2030 and beyond. If you are approaching these young, give them time in the glass and they will meet you halfway.
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Twenty years in hospitality later, after curating the wine list for Manchester’s first Neapolitan pizza restaurant, and running a natural wine bar, Jen made the move to the other side of the table.