Rueda is best known for crisp, unoaked Verdejo, which makes Belondrade y Lurton the region's most interesting outlier — barrel-fermented and aged on the lees, it has the weight and texture of a serious white Burgundy while keeping Verdejo's distinctive herbal, citrus-pith edge. This is a white for the table rather than the aperitif hour. Serve it cool but not ice-cold, and give it a proper glass. Very good with roast fish, poultry, and richer vegetable dishes.

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