The completely revamped 2016 Maduresa, which follows the previous release of 2011, is now a completely different animal; it's 80% Monastrell and 20% Cari?ena fermented with part of full clusters and indigenous yeasts in stainless steel followed by malolactic and one year in 225- and 500-liter French oak barrels. I caught it quite soon after bottling, and the wine needed some time in the glass and some air, but it's completely different to what this wine was before. It has the Monastrell character with a touch of the rusticity of Cari?ena. In fact, both grapes seem to provide that earthy, elegant rusticity, and the wine comes through as full of character and very Mediterranean, showing its origin. 13,000 bottles were filled in September 2017.
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