Marmajuelo has a very short life cycle, and these plants suffered the most with the extremely dry year. However, due to the incredible early harvest, they retained great acidity and the wine turned out fresher, more tense than 2016. From a 22-year-old vineyard composed of loam/clay soil. After a gentle pressing the must settles in the cold for 12 hours. The juice is racked into a 4-year-old 500L cask, where alcoholic fermentation takes place from native yeasts; the wine remains in barrel for 10 months on the lees.
Also available in 1.5L!