(2016) From vineyards in Altamira, Uco, at 1100 metres,fermented partly in concrete 'eggs' and in stainless steel. Organic certified, the soils are sandy loam over calcium carbonate from. Delightful nose, gently nutty and toasty, but the fruit comes through, nutty apple and pure white fruit. The palate has medium body and a long, saline finish.
(2016) 40% Chardonnay, 40% Sauvignon Blanc, 20% Viognier grown at 960 metres in Agrelo. Organic certified, it comes from loam with calcium carbonate gravels and is unoaked Nd fermented with natural yeasts. A Viognier perfume, with peach and ripe pear, a tropical sub-text and very gentle mealy character. The palate has lovely sweet peach and a realy delicacy and freshness. Pretty, with delicate peach down and a nice hint of salinity to the lime finish. Price quoted for 2014 vintage.
