The barrel-fermented 2016 Tempranillo Blanco was produced with grapes from nine-year-old south-facing vines and fermented in French oak barrels, where the wine matured in contact with the lees for five months. It had nicely integrated oak in the shape of faint spices and a fruit-driven character, with good freshness. It has good volume and acidity. 13,450 bottles were filled in April 2017.
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