The way of the great white wines

The winemaking methods followed by Bodegas Naia are designed to fully maintain the qualities of the grape obtained in the vineyard as well as strengthen all its organoleptic attributes. Two example of this work are Naia and Naiades.

Naia, fermentation on lees, key during the winemaking process 

The vineyards used for making Naia have an age range between 35 and 45. Harvesting is carried out partly using 300 kg crates and partly using 15 kg boxes.

The grapes that arrive at the winery undergo a selection, and once they are processed and de-stemmed, a pre-fermentation cold maceration is carried out for 8 hours. After the pressing and subsequent clearing, the must is racked into vats and wooden tanks. Most of Naia, 85%, is fermented in stainless-steel vats and 15% in French oak tanks with a capacity of 10,000 litres. The work carried out using the lees is key in the winemaking process of Naia. Once the fermentation has concluded, the wine is aged in its own lees for 4 months in vats and wooden tanks with the aim of improving the structure and density of the wine on the palate.

Naiades, the maximum expression of Verdejo

The vineyard plays a key role in the definition of Naiades. The grapes are grown in small gobelet-trained vineyards, in some cases centenarian, with a very low yield that have been selected for their age and the different soils they are planted in, which vary from sandy through granite to slate soils.

Harvesting is carried out manually using 15 kg boxes. After a first maceration of the entire grape in a cooling chamber, the grape undergoes a selection process, a cold maceration of the de-stemmed grape, a pressing and its fermentation in barrels.

Naiades is a fermented wine aged in French oak barrels with the aim of achieving a suitable balance between the fruit and the wood. A batonnage is carried out during the ageing process to obtain a well-structured wine that is distinctly full on the palate.