One of José's crus from San Vincente, at 515 metres above sea-level.
Field-blend, mostly 40 year-old Tempranillo and a little Viura.
Calcareous soils, North-East orientation.
Vinification
Harvest by hand, total de-stemming.
Maceration and fermentation in concrete tanks, ageing in a 500-litre oak barrel (not new). Everything takes place in an old "calado", a cellar dug out from the stone around San Vincente de la Sonsierra.
Only indigenous yeasts are used in the vinification.
Production: 650 bottles.
Storage potential
Drink as from : 2024
At its peak between 2028 and 2032
Until : 2036
To serve
Always decant and serve in a large, Burgundy-wine style glass.
Trial analysis
Bright shimmering colour.
Complex on the nose - floral and mineral notes, chiefly.
The most refined of José's crus, the signature of its limestone soils.
Also very complex on the palate, with elegant tannins and a long finish.
A very refined wine, with Burgundian precision.