During this year we have contemplated how we went from one of the most atypical harvests in history, as was the 2017 characterized by the drought, to a diametrically opposed harvest, where the generous rains and cool temperatures, have delayed the harvest and left its imprint on the wines that we will enjoy in the coming months and years. The vine continues its cycle during a summer with normal temperatures and rains, without noticeable meteorological accidents and supported by a more than satisfactory water reserve. The maturation takes place slowly and although the maturation conditions are ideal, moist soil and moderate temperatures (with high contrast between day and night), the accumulated delay prepares us for a very late harvest. The first wines confirm a harvest of good quality, with wines less alcoholic and lighter and more acidic than previous vintages, with a predominance of fresh notes, citrus in white and red fruits in the case of red wines.

The grapes are received and inspected upon arrival at the winemaking cellar and were pre-macerated for 24 hours. Afterwards, they are de-stemmed and crushed. Fermentation and maceration occurs in stainless steel deposits over eight days at a controlled temperature, after which they are emptied and the skins pressed. The next step is malolactic fermentation before finally being filtered and bottled.

* 50% Syrah

* 50% Tempranillo.