Growing season 2018-2019
The autumn was warm, with abundant rainfall that helped the vines recover after the harvest. January began with cold weather, which lasted almost the whole month, followed by average temperatures and rainfall through to summer. This resulted in the vines developing according to the expected cycle, with satisfactory budding and flowering. The summer was very hot and extremely dry in the centre of the Spanish peninsula, especially in the river valleys of the Gredos and Guadarrama mountain ranges. In these extreme situations, the indigenous grape varieties flourish, with their ability to adapt to the climate affording extra quality. September welcomed rains that provided the final push for optimum ripening. The harvest had developed well by the end of September, with healthy fruit and excellent concentration due to fewer bunches per vine.
Production: Manual. After de-stemming and partial pressing, the must was left in contact with the skins for 12 days to extract the optimal soul of the terroir. Spontaneous fermentation with wild yeasts in small stainless steel tanks. The wine rested in used 600-litre barrels for a period of six months. Bottled without clarification or filtering.
Winemaker’s impression: Presenting a golden yellow colour, almost amber, due to its long maceration, the wine boasts aromas of white peach, gooseberry and freshly cut hay. Time spent in barrel has done its job, enhancing sensory perceptions with much sought after characteristics. The wine is balanced, delicate yet mouth filling and lingers on the palate with a pleasant bitterness. A feeling of freshness prevails, perfect for a warm summer’s day.
Bottled: July 2019, without clarification, filtering or stabilizing.
651 bottles were produced from the 2019 harvest