The expression of the oldest vines of the house with a limited production. The bottling takes place at the beginning of the summer after the harvest year, when the cold winter, that reduces the acidity of tartar, and the soft spring heat waves, that complete the malolactic fermentation, are over. This will give the wine its final structure and configuration.
Pampered selection of the oldest vines to obtain the maximum genuineness of the variety. The grounds are predominantly sandy grounds.
The temperature during the year was the usual but it rained a bit above average. However, the high temperatures and lack of rain characterized the summer. July and September were the warmest months since 1984 and 1990 respectively. This allowed the grapes to accumulate sugars and low acidity. They were harvested with high alcohol content and a very good maturation.
Manual grape harvest in boxes of 15 kg. The grapes are destemmed and subjected to a soft press. The grape-juice obtained is macerated during 6-8 hours. Then is let to settle and slightly debourbage. Once the spontaneous fermentation in stainless tanks is completed, and immediately after the devatting, the batonage of the lees takes place during several months depending on the year (approximately 6 months).
Appearance: It presents a marked golden hue resulting from maceration in contact with the skins according to the traditional way of doing.
Nose: Aromatic complexity with great intensity. Highlight typical aromas of the variety with hints of ripe fruit.
Taste: Round and full. Great minerality, lively acidity and citrus aftertaste. The sapid taste remains long in the mouth.