Partially fermented must | 100% natural elaboration
Partially fermented must made from the must of Verdejo grapes and other varieties.
Fermentation in isobaric tanks at a controlled temperature (3º). When the drink reaches 5.5º, we stop the fermentation and the pressure in the tanks allows the CO2 produced during the fermentation to be absorbed into the drink, giving it its characteristic bubbles. The sweetness comes from the sugar left over from fermentation, as we do not add sugar.
Yllera Bodegas & Viñedos was founded in the early 70s by the brothers Jesús and Pepe Yllera, fifth generation of a family of winegrowers known as "Los Curros", who attracted by the potential of the Verdejo grape from Rueda were pioneers in the production of the first "modern" Verdejos of this Castilian denomination of origin.
In 1983 the Yllera brothers together with the winemaker and partner of the firm Ramón Martínez launched the Red Yllera on the market, a wine different from the usual one of the area, which has since reaped enormous oenological and commercial success.
Currently, the sixth generation of the Yllera family, together with a great team, runs this winery that in recent years has achieved an unquestionable position in the Spanish and international market thanks to its permanent commitment to innovation and personality and high quality in all its wines.