François Lurton-Hermanos Lurton
In Rueda, François Lurton-Hermanos Lurton began in 1992 with a single obsession: Verdejo, grown on windswept high plains around 700–800 metres, where poor gravel and limestone seams meet sharp continental temperature swings.
Parcel by parcel, the team works for purity: cool-picked fruit—often at night—gentle pressing and temperature-controlled fermentations that protect aroma and texture. Ageing on fine lees (sur lie) and careful oxygen management add depth while keeping the profile taut, so the grape’s herbal lift and saline edge stay intact.
The result is a modern expression of the D.O. that still tastes of the Meseta’s austerity: clean, defined lines, a disciplined mid-palate and mineral tension that carries the finish. A signature that helped put contemporary Rueda on the map.François Lurton-Hermanos Lurton
In Rueda, François Lurton-Hermanos Lurton began in 1992 with a single obsession: Verdejo, grown on windswept high plains around 700–800 metres, where poor gravel and limestone seams meet sharp continental temperature swings.
Parcel by parcel, the team works for purity: cool-picked fruit—often at night—gentle pressing and temperature-controlled fermentations that protect aroma and texture. Ageing on fine lees (sur lie) and careful oxygen management add depth while keeping the profile taut, so the grape’s herbal lift and saline edge stay intact.
The result is a modern expression of the D.O. that still tastes of the Meseta’s austerity: clean, defined lines, a disciplined mid-palate and mineral tension that carries the finish. A signature that helped put contemporary Rueda on the map.
