Shaya Verdejo Rueda
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It displays a nose of toasty baking spices, nutmeg, spring flowers, marzipan, and pit fruits. A bit richer and more complex on the palate than the “regular” cuvee, this vibrant effort could evolve for 1-2 years but is drinking well now.
Food pairings: Seafood as stuffed mussels, oysters, shrimps, and scallops, fish, vegetables, rices and pasta.
Service Temperature: 7–10ºC
Pairs with Pasta, Vegetarian, Shellfish, Lean Fish