Verdugo

PROCESSES: The spontaneous fermentation takes place in wooden barrels, where grapes are left macerating on their skins for 20 days. One-year-long maturation in big wood barrels and at least one more year aging in bottle. No filtration nor clarification.

Into the making of the VERDUGO label

Verdugo is the soul of the Masieros. For years it represented the work, the tenacity and the determination of Franco and his entire family.

The label was not created but rather “refreshed” looking for that uniqueness which represents this wine. This is the reason why the square has been kept, but permitting the free sign on the top right to exit.

With great strength the label comes to life and like a wave creates a vortex of cold and warm colors that represent all the natural elements.