Beronia Rueda Verdejo
The starting point for the design of the winery was that it should be sustainable. Its thick concrete walls and the fact that the areas where the wine is actually made are semi-underground, being five metres below ground level, mean that there is low thermal inertia between the outside and the inside of the winery. As a result, due to the lower heat flux, the temperature inside this part of the winery remains constant – a valuable asset when it comes to storing and keeping white wines.
Viticulture at Beronia Rueda is rational. “Because of the climate here, you could almost be working organically without actually trying, because this is a very special area,” explains Beronia Rueda’s winemaker, Marián Santamaría.