Blanco 2023 2ºYear
| VINEYARDS | Only native varieties: 70% Viura, 25%, Tempranillo Blanco and 5% Garnacha Blanca, from vineyards located around Haro (limestone soils) and the Alto Najerilla (clay-ferrous soils). Generally old bush vines located in the highest areas. |
| HARVEST: | The grapes were handpicked in 200 kg crates and hand sorted at the winery. |
| WINEMAKING: | Light pressing, without needing to work in an inert atmosphere, some work in the open, and about 50% of stems in the pressing. The objective being a more Burgundian style that highlights the qualities of the land, over the varietal expression. Minimum contribution of SO2, spontaneous fermentation. All alcoholic fermentation in stainless steel at a constant temperature of 16ºC. Then, a part of the volume spends five months in French oak (not roasted, steam bending) with its lees, and the remaining volume is also aged with its lees in a concrete tank. |
| SOIL: | Certainly! Here is the translation: Stony, alluvial soil composed of a surface layer of pebbles with a calcareous horizon at depth (alkaline). Slight slope. |
| CLIMATIC YEAR: | The year started with little precipitation during January and February but with mild temperatures that were higher than average. Little to no rainfall continued into Spring during April and May, but June brought 15 days of storms and, in some places, hail. This rain, followed by a hot summer caused more rapid growth and induced the earliest veraison in memory. As harvest approached, precipitation increased again over the course of a few days, which eased the stress on the vines. The harvest was quick and early, luckily avoiding the hail and storms our area saw afterwards. |
| ANALYTICAL PARAMETERS: | Alcohol: 13% vol. — Ph: 3.45 — Residual Sugar: 1.4 g/l. |
| No OF BOTTLES: | 45.000 |
| AWARDS: |
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| TASTING NOTES |  2023 2022 2021 2019 2018 2017 |
