Only native varieties: 70% Viura, 25%, Tempranillo Blanco and 5% Garnacha Blanca and Malvasia, from vineyards located around Haro (limestone soils) and the Alto Najerilla (clay-ferrous soils). Generally old bush vines located in the highest areas.
The grapes were handpicked in 200 kg crates and hand sorted at the winery.
Light pressing, without needing to work in an inert atmosphere, some work in the open, and about 50% of stems in the pressing. The objective being a more Burgundian style that highlights the qualities of the land, over the varietal expression. Minimum contribution of SO2, spontaneous fermentation. All alcoholic fermentation in stainless steel at a constant temperature of 16oC. Then, a part of the volume spends five months in French oak (not toasted, steam bending) with its lees, and the remaining volume is also aged with its lees in a concrete tank.
Following heavy rains in November and early December 2021, we started 2022 with an almost total absence of precipitation during January and February. Later, we saw some humidity and temperaturesmilderthanaverage.In mid-Aprilweweregiven a preview of the heatwave that would come in late Spring. In May, average temperatures were above 25oC (77oF). This resulted in an uneven vegetative growth among the vines. The arrivalofJunebroughta20oC dropintemperatureinamatter of two days before beginning to rise again sharply, ushering in a very warm July and August with no rainfall. September was atypical due to the lack of the normal thermal oscillation at night. Minimum night time temperatures were close to 20oC (68oF), which is unusually high for that time of year. Finally, the harvest began with no rainfall, which helped produce small, concentrated grapes, resulting in a very good vintage.