Meet the Sanz Family

Javier Sanz Viticultor has been in the Sanz family for 5 generations of winemakers for over 150 years. Their philosophy is rooted in the conservation of pre-phylloxera vineyards, local grape varieties, and the recovery of varieties that have almost become extinct. Enter the Verdejo grape, and our Barrel Aged Verdejo.

With a passion for the land and with the ethos to intervene as little as possible in the winemaking process. The Verdejo grape, with its great personality, is grown with sustainable winemaking practices in the ancient gravelly pebbles of the Rueda landscape, an area famous for its continental climate with a large diurnal temperature (that’s the difference between night and day temperatures) range and low humidity.

Laticia, Javier’s daughter and next generation caretaker of the vines, is driving sustainable change towards a more organic (accredited) winery whilst preserving the family ethos. The viticultural process values quality over quantity through exhaustive monitoring of the vineyards. The result: a fresh, complex and well balanced wine that you can experience for yourselves in a can. 

Learn more about what oak aging does to a wine or read ahead to create an ultimate pairing.


Verdejo with Creamy Mushroom Pasta

For the days when you need a big bowl of comfort, creamy zesty pasta paired with a ripe and velvety white wine can be by your side in 40 minutes with this recipe.

Recipe Overview
Prep:15 mins
Cook: 25 mins
Level: Easy
Servings: 4
Diet: Vegetarian

2 tbsp olive oil
1 tbsp butter
1 onion, finely chopped
250g button chestnut mushroom, quartered
1 garlic clove, finely grated
200ml double cream
1 lemon, zest only
200g parmesan (or vegetarian alternative), grated
300g tagliatelle
½ small bunch Greek basil, finely chopped

Heat the oil and butter in a medium sized saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.

Meanwhile, cook the pasta following pack instructions.

Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins.

Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water.

Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with your desired amount of salt and black pepper.

Stir through the Greek Basil, divide into bowls and top with extra cheese, if you like.

Crack open your Barrel Aged Verdejo and enjoy!


Recipe inspired by Esther Clark's Creamy mushroom pasta

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