2019
96% Tempranillo of great genetic diversity as a result of an old massal selection, 2% Moristel and Garnacha Tinta and another 2% of white varieties, mainly Viura and a small part of Calagran?o. Planted in 1973.
In three different days; the hillside part was picked on 25 September and the central part, on 30 September and 1 October. All the grapes are hand picked in small boxes.
All our grapes are first refrigerated in our cooling chambers. Afterwards, the grapes go onto a cluster sorting table and then, a berry sorting table. After mild crushing, the grapes are fed by gravity into small French oak vats where they ferment and are left to macerate for around 20 days in contact with the skins at a controlled temperature of 28 °C with light pumpovers and gentle punching down (pigeage).
A good portion of the wine remains on the lees for 12 months in one- and two-year-old, 225- and 500-litre, extra-fine-grain French oak barrels. The remaining part ages on the lees in small tanks for the same period of time. The wine was bottled in November 2020 and remained in our underground cellar at least for 30 months before release onto the market.
ALCOHOL DEGREE: 14% vol.
PH: 3.70
TOTAL ACIDITY: 5.6 g/l in tartaric acid
RESIDUAL SUGAR: 1.1 g/l
After a 2018 vintage with a markedly Atlantic character and substantial rainfall, 2019 was more normal year, with fewer unforeseen events. An autumn and winter with more moderate rainfall gave way to a warmer spring that enabled an early budding of the vines. The summer was drier with a heat summation of almost one degree more than the previous year, offering a wine with more fruit energy and structure.
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