The 2018 season in the southwest of the Hoya de Huesca was marked by a mild and dry autumn. The winter was rainy with usual temperatures and frequent frosts. This was followed by a spring with relatively low temperatures and plenty of windy days that helped maintain optimal health in the vineyard. A dry summer was cooler than previous years, lengthening the ripening process and delaying the harvest. The result was perfect conditions for obtaining well-rounded, aromatic wines with excellent alcohol content. After a low yield in 2017 due to frost and a severe drought, this year’s production recovered well.
Elaboration: De-stemming and pressing was followed by spontaneous fermentation with wild yeasts in stainless steel tanks. Early devatting to limit tannin extraction before 7 months ageing in 600-litre French oak barrels.
Winemaker’s impressions: Ruby red colour with medium depth, aromas of red fruits and low mountain scrubland. Long and fresh finish. The first vintage, so evolution over time to be determined
Bottled: July 2019, without filtering.
1,700 bottles were produced from the 2018 harvest