The 2018 VT Tinto Fino was produced with grapes from the parts of the vineyard with a higher content of limestone. It fermented with indigenous yeasts and matured in used barriques for 12 months and later in an 8,000-liter oak foudre. I was very surprised by the aromatics, elegant, floral and perfumed, with almost unnoticeable oak. It's medium to full-bodied, with power and structure but with freshness and the chalky texture from the limestone soils. This has personality. 11,282 bottles and 300 magnums produced. It was bottled in June 2020.