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 was a slightly warmer year, with temperatures between 1,5ºC and 2ºC above the historical average. 28th April dawned with a severe frost, which greatly affected the sprouted vines, considerably reducing the quantity to be harvested. This setback, together with lower than average rainfall, resulted in a vintage with extraordinarily low yields but excellent quality."

"WINEMAKING The clusters are carefully destemmed prior to alcoholic fermentation in stainless steel tanks at controlled temperature. A prolonged maceration with the skin lasts for up to 20 days in order to extract colour, aromas and density in the mouth. Malolactic fermentation is carried out in new barrels and stainless steel tanks, depending on the plots and their origin. Once the process has been concluded, the wines are rested in barrels and racked every 6 months."

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