The previous growing season ended with normal temperatures. Substantial winter frosts already appeared during the month of November and recorded temperatures severa! degrees lower than usual. The lower temperatures at the beginning of the cycle, together with the rainfall registered mainly during the month of March, favored a good development and budburst in the vineyards.
The intense drought suffered throughout the Iberian Peninsula provoked an early maturation and a substantial reduction in production, due to smaller grape size, but with excellent quality and sanitary conditions.
VINEYARDS, VARIETIES AND AGING
Grape variety: 100% organic Tempranillo.
Vineyard age: Between 5 and 20 years old.
Altitude: 822-908 meters above sea level.
Location: Hontangas y Adrada de Haza (Burgos).
Plots/Vineyards: La Cueva, El Campillo Viejo and El Campillo Joven.
Harvest and Winemaking: Due to the extreme drought suffered in the Ribera del Duero, the harvest was brought forward to September 5, almost a month earlier than usual with a 35% volume loss but with an excellent quality. Harvesting was done at night to maintain the grapes fresh and enhance its aromatic strength.
Maceration was carried out for 72 hours and the fermentation lasted a week. The wine was kept at the proper temperatures for the malolactic fermentation (22-24ºC), that finally ended the 7 th of October. The first week of November the wine was transferred to French and American oak barrels, 50% in new and 50% in used barrels (3 rd use), for at least a period of 3 months, then bottled and ready for sale in July 2023.
Wine with a powerful cherry red color with violet rims that denote its youth. On the nose it offers a high fruit intensity in which we find aromas of strawberries, cherries and plums.
Stirring the glass, we perceive aromas of toffee and chocolate with a mineral touch on the palate it has good volume and there is a good balance between the tannins of the skin and those acquired during its three months of aging in oak barrels.
The eloquent union between nose and mouth is correctly assembled. The freshness, youth and subtlety of the selected oak contribute toan elegant passage through the palate.
Alcohol Vol.: 13%
Total Acidity: 5,5 gr/1.
Volatile Acidity: 0,35 gr/1
Reducing Sugars: 1,8 gr/1
Free Sulphur: 10 mg/1.