The first white was the 2015 Navaherreros Blanco de Bernabeleva, from a warm year that delivered whites of moderate alcohol and good acidity. It's a blend of 70% Albillo (Real) and 30% Macabeo/Viura mixing varieties and vineyards, from different organically farmed plots ranging from 35- to 90-year-old vines planted on granite soils at 700 to 800 meters altitude. It fermented combining some skin contact of up to 45 days and traditional barrel fermentation. It was kept in barrel for some nine months. It had a golden color because there was more skin contact, as it brings some aromas and a freshness from the stems. It has a nose of white fruit and flowers, with some notes of quince and with a touch of spices that in a way it reminded me of a young white Jura, with a faint oxidative touch. The palate showed an austere profile, with fine tannins from the skins and the stems, which makes it very appropriate for the table. 18,000 bottles were filled in July 2016.
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