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.

Following harvest, the grapes are brought to the winemaking cellar where they are de-stemmed and pressed. The must obtained then undergoes a cold pre-maceration at 10ºC for five hours. 75% of the wine is then fermented, with native yeasts, for 20 days at around 15ºC in stainless steel deposits, the other 25% is fermented in American oak and aged on the lees.

* 50% Chardonnay

* 50% Sauvignon Blanc