100% mazuelo.

2013

"La Dehesilla" parcel, at 700m altitude, north-facing.

Predominantly ferritic clay with sand and tertiary rocks (mudstone).

1985.

Ricardo Cantera.

Hand-harvested into small trailers of 2,000 kgs; destalking followed by pre-fermentation cold maceration for one week at 8°c in stainless steel vats and fermentation with wild yeast at a maximum temperature of 16°c; partial malolactic fermentation on the skins (time in tank 75 days) without sulphur; the remaining malolactic fermentation in used French-oak barrels where it stays for 8 months. After this time it is racked, lightly fined and bottled.

12.5º vol - 3.5 Ph - 6.0 At - 25 mg/SO2

Medium intense cherry hue with purple rim, dense and well-defined legs. The nose is initially fresh and floral (lilacs, violets, hydrangeas) giving way to more earthy notes with hints of blackberry. With oxygenation the freshness becomes ever more obvious and with palma violets and hints of barrel ageing, all wrapped up in lactic and mineral overtones. With further oxygenation the fresh fruit comes through with balsamic undertones. In the mouth it is fresh and light, the silky tannins underpinning a good weight of fruit and balsamic flavours and hints of blackberries; it is very, very long thanks to its great acidity which gives it a very agreeable aftertaste.

5.000.

Vintage Burgundy bottle, natural cork 45 x 24.5, recycled paper label, complex capsule, packed in 6-bottle cases of recycled cardboard.