Place: Pago de Benavente, Sierra de Montilla.
Soils: Antehojuelas alberos of cretaceous nature.
Viticulture: Surface cultivation of the soil. Organicfertilizer after harvest. Traditional goblet pruning and green pruning seeking respect for these octogenarian vines and their balance. Ecological handling.
Variety: Pedro Ximénez
Harvest dates: 13 y 14 de agosto 2021
Elaboration: Fermentation in 500 L French oak barrels (85%) and fermentation in terracotta amphorae (15%). Aged on lees with batonnage for 12months.
Number of bottles produced: 4.423
D.O.P Montilla-Moriles
Golden in appearance. Notes of quince and honey stand out on the nose. Vertical and persistent on the palate, with a aftertaste that brings back minerality and hints of stone fruit.
Poultry stew, fish stew, and sushi.
The autumn of 2020 was warm and very dry, with only 95 mm of rainfall. This was followed by a winter with mild temperatures and also quite dry. Spring started warm, with maximum temperatures of 28 degrees at the end of March, which meant that budding was quite early, as in 2020. Spring continued with high temperatures for the season, with maximum temperatures of 35 degrees recorded in May, and it was also adry season. June and July were hot, but we did not experience a heatwave, so ripening went relatively well, although with low vegetation and yield in the vineyard. From 13 to 16 August, there was a heatwave in the middle of ripening, which meant that we had to harvest all the plots very quickly.
Overall, it was a very dry and warm cycle. In the case of vineyards with well-established root systems and balanced yields, ripening was gradual and the fruit was slightly more concentrated than normal due to the heatwave in August.
