2019 Vivaltus

The 2019 Vivaltus was produced with a blend of Tempranillo and Merlot from La Aguilera and Fuentenebro in search of elegance, freshness and finesse with the help of Jean-Claude Berrouet. They ferment each plot separately with neutral yeasts, and after malolactic they make the blend that then ages in barrel, 15% new, and 5% in clay tinajas for one year. 2019 was dry, with lower yields, and the grapes were smaller, the skins were hard, and the juice was concentrated and powerful. They did a gentler vinification, trying to extract less. This is always serious and classical, with the ripeness from the year but keeping the floral and elegant side. It has 14% alcohol, a pH of 3.56—keeping the balance in this very warm and dry year—and 5.23 grams of acidity. It has the ingredients and balance between them to age nicely and for a long time in bottle. 16,000 bottles produced. It was bottled in June 2021. 

- Luis Gutierrez (06/2024)