The 2023 vintage will be remembered for the irregularity in the distribution of rainfall since, although the total volume is close to normal values, its seasonal distribution has been quite irregular.The warm nature of the autumn-winter generated a deficit of cold hours.The January-April period was very hot and extremely dry and advanced the phenological phases of all crops. Sprouting took place during the month of April with the soils completely dry. The agony ended at the beginning of June when the clouds were generous, releasing large quantities of water that allowed the soil to recover the level of humidity to complete the cycle. The harvest began on September 10 with the Moscatel de Grano Menudo variety and ended on October 9 with Tempranillo.The maturation occurred very quickly in international varieties and more slowly in the native ones. In summary, we have a vintage of low production, with wines with a high alcohol content, moderate acidity and high phenolic content. All of them are important factors to convert them into wines suitable for long storage periods.

100% Old Vine Chardonnay. After the harvest, the grapes are brought to the winemaking cellar where they are de-stemmed and lightly crushed to obtain only quality must. It is then macerated with the skins at 10ºC for 10 hours to obtain the maximum extraction of aroma. The final must obtained is then fermented at 20ºC in new American & 10% French oak barrels and periodically stirred to keep the lees suspended.

* 100% Chardonnay.