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Verdling Trocken 2016 Catillia Y Leon Ossian

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Verdling Trocken 2016 Catillia Y Leon Ossian
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Ossian
Origin IconSpain / Rueda
At your doorstep in 1 - 3 days
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Why do we love it?

The Ossian Verdling Trocken 2016 is a truly distinctive white wine from Rueda, Spain. Made from the region’s indigenous Verdejo variety in collaboration with the legendary Weingut Keller in Germany, it is a unique expression shaped by a philosophy inspired by the great Rieslings of Rheinhessen.

Although Ossian is a relatively young project in Rueda, founded in 2005, the experience of its team, combined with the investment and support of Pago de Carraovejas from Ribera del Duero, has established it as one of the region’s most important producers. The estate is devoted exclusively to Verdejo, with a particular focus on exceptionally old vineyards, many of them more than 150 years old.

The grapes for Ossian Verdling Trocken 2016 come from old, pre-phylloxera, ungrafted Verdejo vines. Extremely low yields ensure concentration, while fermentation in small stainless-steel tanks with indigenous yeasts preserves the purity and distinctive character of the terroir. The wine then remains in stainless steel for around 12 months on its lees, gaining additional volume, texture and complexity.

A Verdejo that goes far beyond the conventional style of the variety, combining its natural freshness and intensity with an impressive sense of precision and minerality reminiscent of Riesling. Remarkably fresh even after a decade in bottle, it has developed additional layers of complexity while retaining the energy, structure and ageing potential that make it such a compelling wine.

Tastes Like

The nose is moderate in intensity yet remarkably complex, revealing layers of citrus blossom, lemon peel, grapefruit, apple and pear, alongside subtle notes of lees and wet stone minerality. With bottle age, these fresher aromas are complemented by nuances of honey and toasted nuts, adding further depth and complexity.

On the palate, it is light to medium-bodied, with high acidity bringing energy, freshness and a youthful feel. Its relatively low alcohol keeps the wine light on its feet, while a pronounced lemony character comes through more strongly than on the nose, adding vibrancy and length to the finish.

Aroma
Body
Acidity
Aromas
citrus blossom, lemon peel, grapefruit, apple, pear, notes of lees, wet stone minerality, honey, toasted nuts
Technical stuff
Color White
Type Dry
Year 2016
Alcohol 13,5%
Origin Rueda, Spain
Variety Verdejo
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 15 years
Closure Cork
Organic No

PAIR IT

Pair it with grilled chicken with a lemon sauce, delicate sole meunière, or linguine with tuna and a lemon sauce. Its vibrant acidity and pronounced citrus character make it an especially natural match for dishes where lemon and freshness take centre stage.

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.

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Ossian

Verdling Trocken 2016 Catillia Y Leon Ossian

Origin IconSpain / Rueda
-10%
€35.96
€32.36
Aroma
Body
Acidity
Aromas
citrus blossom, lemon peel, grapefruit, apple, pear, notes of lees, wet stone minerality, honey, toasted nuts

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