‘Herbis’ Rueda, 2016 Franck Massard


100% Verdejo, Aromas reminiscent of lemon and pear. Expressive palate with white flowers, exotic fruit and grass. Refreshing acidity on the finish.

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White Wine


About This Wine...

A fine example of the highly reputed DO Rueda. This cool climate region offers an extended ripening season for the grape contributing to the unique flavours of its berries.

100% Verdejo, the grapes are from the zone of Nava del Rey, in Rueda, lying at 850 meters altitude.

2016 was a good vintage which reflects in this wine a flamboyant aromatic profile. Herbis 2016 exhibits a floral perfume of acacia, roses mingling with exotic fruit notably litchi. Rather opulent this year with a touch of bitterness in the mid-palate.

Grapes are machine harvested at night to take advantage of both the temperature drop and the absence of the sun in order to avoid oxidation and preserve the freshness and flavours of the grape variety.
At the cellar the grapes undergo cold maceration. After racking, alcoholic fermentation takes place in stainless steel tanks at controlled temperature and subsequently, the wine is kept in contact with its lees for 4 months.
The wine is then stabilized and undertakes microfiltration of 0.45 micron just before bottling.

Franck Massard is a Frenchman making wine in Spain, bringing his vision of viticulture and vinification to the rapidly evolving landscape of Spanish wine. Franck began his training at the sommelier school in Saumur, in the Loire Valley. His early experiences saw him work a sommelier in some of the finest restaurants in both Germany and England. He subsequently spent eight years working for the famous Spanish producer Miguel Torres, travelling the world to educate consumers about wine. At the end of his time with Torres he bought a small vineyard in the Priorat but subsequently sought out land in what
he perceived to be some of the most interesting wine making regions of Spain, particularly those in the cooler north west of the
From the Nava del Rey at 850m altitude in Rueda to the extraordinarily steep sided schist vineyards of Amandi in the Ribeira Sacra, Franck has identified areas where the cooler temperatures allow for a more harmonious ripening of the sugars and the phenolic components of the grape. The resulting wines are less robust; purer and with greater focus than perhaps those we are often used to from the warmer regions of Spain.
Whilst Herbis and Licis are his own projects, Audacia is a joint venture in Galicia with two friends and goes by the heading of ‘Les Trois Amis’. The same principles apply however with the seeking out of cooler parcels, this time Godello planted at about 600m altitude at Viladequinta in the DO of Valdeorras. The project is overseen by Dominique Rougou de Boubée, another Frenchman who previously worked with Château Pétrus.

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