Climatology: A winter, classic in Castilla y Leon, with some degrees more (1-3) than usual in March, April, June, July and August and lower by two degrees in January and February, balancing the balance in the remaining months. With some rain in November and the following month. The first frosts did not arrive until January, as mentioned above. Then it was time to prune. We had to wait a few months because of the water. Anecdotally, in March it did not rain at all in the plots. In April there was some rain, since it hardly rained during the month and in May it did not rain either, June had to come with water storms, supported by the waters of September, which rescued the plants. Sprouting at the beginning of April. Bud break was almost punctual at the end of April, a month of suffering due to the cold and some hail, and until mid-May, slowly due to the temperature. Fruit set and bunch closure were correct due to the lack of precipitation, without storms. Flowering was around 8 June, a week earlier than expected. The grapes reached pea size around July 24. August was sunnier, with temperatures up to 2 degrees above historical levels. No rain, acceleration of the process, with water stored underground. Veraison occurred somewhat earlier, from August 5 to 8, depending on the parcels. The September rains brought the plots to life, sun and thunderstorms, those wonderful rains. Large temperature differences between day and night ensured excellent grape ripening. September was favorable, maintaining an average temperature of 26 during the day and 12 at night, resulting in a slow and steady ripening, long as is customary in good vintages. October had slightly less rain than expected. September-October was a regulator in the evolution of the grapes. The grape tasting, which we started at the end of September, gave us a seed with brownish tones, a grape that detaches well from the cluster and the cluster from the vine, the pulp ripe, homogeneous, already tinted on the sides by a tannin and an anthocyanin that come off with some ease. The grape is reduced in volume. Sweet in the mouth, good acidity and with a slight dryness and astringency typical of the natural coloring. Quality and health status of the grapes, in this winery, Excellent.
Harvest:Mid-September for the rosé
Wine making: First must, this year, due to its color intensity, a little less than eight hours of vatting, it is left in a separate tank to start 1st fermentation, alcoholic, at a controlled temperature of 15 degrees and after racking the 2nd malolactic fermentation. Total 24 days. It will continue to evolve in stainless steel vats until bottling by batches, always out of contact with oxygen, seeking longevity, with minimal oxidation.
Bottling: March/August 2024.

Colour: Strawberry pink to coppery. Clean, with great youthful brightness and very lively, playful tones..
On the nose: Fresh, intense, very lively aroma, as appropriate, and fruity. Strawberry (ripe) and red currant stand out. Traces of Reineta and white flower, as a background of wild black fruit.
Palate: Very fruity and fresh, super playful, with flavors of strawberry, lollipop, currant, apple and white flower. Clean, deep, frank on the palate, enveloping, with black fruit undertones and hints of blackberry, very much in the blackberry range.
Keeps the fruity memories long, requesting another glass.
Consumption:
Given its texture we believe it will keep its qualities for a couple of years. Its best stage 2024-26
Serve at around 7-10 degrees.
Keep out of direct sunlight and at a temperature of around 20º. The bottle lying down or upside down.

ANALYSIS
Alcoholic Grade: 13.90 % Vol. (label 14%)
PH 3.31
Total Acidity (TH+): 4.74 g/l
Volatile Acidity 0.30 g/l
Sugar: 1.76 g/l
Density: 0.995
Total free sulfur dioxide anhydride (SO2) 23 mg/l
Combinations: Rice, pasta, vegetables, hors d'oeuvres, fish and seafood, grilled or broiled meats.
Wine tasting made on March 23, 2023
Sommiller: Gabriel García Agudo (Asoc. Sumilleres Aranda y Ribera).