Place: Pago de Benavente, Sierra de Montilla.
Soils: Antehojuelas alberos of cretaceous nature.
Viticulture: Surface cultivation of the soil. Organic fertilizer after harvest. Traditional goblet pruning and green pruning seeking respect for these octogenarian vines and their balance. Ecological handling.
Variety: Pedro Ximénez.
Harvest date: August 26th and 27th, 2020.
Elaboration: Fermentation in 500 L French oak barrels (85%) and fermentation in terracotta amphora (15%). Aged on lees with batonnage for 10 months.
Number of bottles produced: 3,990 bottles.
D.O.P Montilla-Moriles
Pale with golden reflections at sight. On the nose, freshness, citrus notes, memories of freshly cut aromatic herbs. Fresh on the palate, volume, aftertaste of pastries and a pleasant persistence.
The winter of 2020 had a dry start, preceded by an autumn with little rain and mild temperatures. The spring temperatures of February and March advanced budding by an average of two weeks, thus advancing the entire phenological cycle. In spring and summer, the rain was also scarce, registering an accumulated precipitation that did not reach 400 mm. The high temperatures arrived soon, already in June maximums exceeded 40 degrees. The rain of the second week of August gave a respite to the vineyard, which recovered a little strength, to continue feeding and progressively maturing its fruits. Finally, the high temperatures of the last week of August provoked an early harvest, as expected.
Water stress due to high temperatures and low rainfall marked this vintage of low production and accelerated maturation. This climatology contributes to the obtaining of concentrated Pedro Ximénez grapes with a certain warmth and character.
