Vineyards & Viticulture
Vineyards over 20 years old on white clay and sandy soils in the valley. 100% indigenous yeasts and 50% permanent cover crops are used.

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
Fermentation and maceration in stainless steel tanks. Different lengths in maceration process depending on grape variety and soil type. Each variety is processed separately, fermented with native yeast, stored in concrete tanks and worked with lees for two months.

Tasting Notes
Rosemary, red plums, violets and strawberries on the nose. Bright and crunchy with a medium body, medium tannins and youthful, floral finish.

Food Pairing
With grilled meats like chicken and hearty meats like lamb or roast beef. Pairs well with Spanish tapas, roasted vegetables, pizza or aged cheeses.