Bodegas Naia-Vina Sila 'Naia', Rueda, Spain

2024 Bodegas Naia 'Naia' is a polished, textural expression of Verdejo from old vineyards around La Seca, the historic heart of Rueda. Stone fruit, citrus, and fennel lead into wild herbs and subtle aniseed tones, while four months of lees aging gives the palate breadth and a silky, gently glyceric texture. Fermentation across stainless steel and large-format French oak builds complexity without obscuring the grape's freshness. Bright acidity and Verdejo's characteristic savory bitterness bring definition to a long, expressive finish.

Product Details:

• Oenologist: Laura Sanz
• Technical Director: Eulogio Calleja Martínez
• Grape Variety: 100% Verdejo
• Vine Age: Approximately 30 to 45 years
• Altitude: 750 to 800 meters
• Soils: Limestone clay with sandy-clay layers and rounded stones
• Fermentation: Approximately 70% in stainless steel and 30% in 10,000-liter French oak vats and 600-liter barrels
• Lees Aging: 4 months
• Alcohol: 13%

Sensory Description:

Bright straw yellow with greenish reflections. The nose is expressive, combining ripe stone fruit with citrus peel, fennel, anise, and wild herbs. The palate is broad and silky, with generous fruit supported by vibrant acidity and the textural depth of extended lees contact. Subtle savory and mineral notes emerge through the mid-palate, while Verdejo's characteristic gently bitter edge provides freshness and definition through a long finish.

Awards & Accolades:

• 94 Points: Tim Atkin Rueda Top 100 2026, Beth Willard
• 91 Points: Wine Enthusiast, 2026

Winemaker's Background:

Bodegas Naia was founded in 2002 in La Seca with a focus on restoring the classic identity of Verdejo through mature vineyards and thoughtful lees and oak work. Current oenologist Laura Sanz was born into a local winegrowing family and trained in Valladolid and Bordeaux before returning to La Seca. Working within the Terraselecta group, the estate emphasizes older vines, limestone-rich soils and a restrained approach designed to give Verdejo both aromatic clarity and textural depth.

Serving Suggestions:

Serve at approximately 7 to 10°C. Its combination of fruit, herbal freshness, acidity and lees-derived texture makes it particularly well suited to Asian cuisine, oily fish, white meats, seafood, rice dishes and light stews. It also works well with sushi, grilled fish and creamy cheeses.