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El Perral and Gualtalarry fruit. Very dirty juice. Half fermented in old 500-litre barrels and half in concrete. 20% of wine with skins for a week. Medium or lower toast barrels. The foudres they use for some wines are untoasted – and in the future this is the only oak vessels he will buy. No malo. Vines aged 15 years in Gualtallary and 30 in El Perral. Low natural yields eg 6,000 kg/ha. Super-smoky citrus – slightly reductive but not struck match. Very classy on the nose. Intense, pure lemon citrus with a touch of lemon cream, fresh and soft in texture on the finish – leaves the palate clean.There’s a touch of blossom but mostly it is intensely pure and tense. Rich and concentrated but still elegant and fresh. Bone dry with a great spine of acidity dressed in fruit. VGV (JH)
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