Vineyards & Viticulture
Young vines grown in white clay soils, using 100% indigenous yeasts and maintaining a permanent vegetation cover on 50% of the surface. The plants have been designed by Carlos, using French rootstocks and Italian clones from Friuli, north-eastern Italy.

Vintage 2023
The year was marked by a significant drought from November to April, with no rainfall during this period. In May and June, 400 litres of rain were recorded, which together with irrigation allowed the plants to follow their natural cycle. Temperatures during June and July were normal, but August was extreme, with many days reaching 35°C and tropical nights. This accelerated ripening, forcing the harvest to be brought forward. Although the influence on white grapes was minimal, some red varieties were harvested 2-3 weeks earlier than usual.

Harvest
We carry out a precise and selective night harvest per plot. Harvesting in cool conditions helps us to preserve the aromas. The location of our winery within the estate favors a quality result since a minimum amount of time elapses from the time the grapes are in the vineyard until they reach the protected tank.

Winemaking Process
Direct press and fermentation in stainless steel tank, with native yeast and worked with lees for two months with weekly batonage.

Tasting Notes
Sliced apples, pears, apricot stones and lemons on the nose. Some almond-pastry notes, too. Full-bodied with a round, oily palate. Succulent and ripe.

Food Pairing
With light seafood dishes like grilled shrimp, scallops, or ceviche. A simple pasta with olive oil, garlic, and fresh herbs or a roasted or grilled veggies, especially with Mediterranean seasonings. Complements perfectly creamy, tangy cheeses like fresh goat cheese, ricotta, or a mild brie.