(2022) Made from Viura and fermented and left on its lees for four months in American oak casks. That treatment 'tames' the sometimes very aromatic Viura, adding instead a sheen of light almond over slightly waxy lemon rind and peach. The oak is less dominant than I remember from previous tastings of this, and that adds to the freshness of the palate which is more about nicely sour lemon and sweeter apple and peach.