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% Garnacha. On arrival at the winemaking cellar, the grapes are pre-macerated at 15ºC for 24 hours. The must, along with the skins, undergoes fermentation and maceration for eight days in stainless-steel, self-emptying vats at a controlled temperature of 25º C.

* 100% Garnacha