One of José's crus from San Vincente, at 540 metres above sea-level.
Field-blend, mostly 50 year-old Tempranillo and a little Viura.
Mostly calcareous soils, with a lot aromatic herbs and shrubs around the vineyard.
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 in the stone around San Vincente de la Sonsierra.
Only indigenous yeasts are used in the vinification.
Production: 600 bottles.
Storage potential
Drink as from : 2024
At its peak between 2028 and 2032
Until : 2035.
To serve
Always decant and serve in a large, Burgundy-wine style glass.
Trial analysis
Bright red colour. Complex and elegant on the nose, with red fruit, violets, floral notes and Mediterranean herbs (thyme, rosemary and fennel).
Juicy on the palate, refined and complex, with strong but elegant tannins.
Very long finish. A refined wine with Burgundian precision.