Guía Peñin (94/100)
James Suckling (94/100)
Fruit-forward but serious, showing blackberries, cranberries, redcurrants and plums, with a touch of violets. The palate is medium- to full-bodied, round and approachable, with polished yet precise tannins that linger. From old head-pruned vineyards. 10% whole-cluster fermentation. Great value.
R. Parker (93+/100)
The red 2023 Quite was still produced with grapes from Valtuille de Abajo, but the intention is that in the future it will also have some grapes from Cobrana. It fermented with a small percentage of full clusters, depending on the plot, with a short maceration and aged for two winters—the first vintage to do so first in oak vats—and then six more months in 500-liter barrels, because she considers that being from clay and iron soils, it needs a longer élevage, after which it feels more polished. It's more perfumed and floral, finer-boned and still quite young. It's quite varietal, juicy and more elegant than in previous years, sleeker and more polished and showing some minerality. It comes in at 13.5% alcohol, with a pH of 3.5 and 5.2 grams of acidity. It's versatile and easy to drink.