On the nose, fresh red fruit aromas, particularly cherries, predominate, accompanied by the spiciness and elegance characteristic of Merlot. On the palate, fine and elegant tannins, typical of the region, and well-integrated toasty notes complement the ripe fruit.

This may be the most unique vintage of recent years. The end of 2020 surprised us with snow and a winter characterized by cold temperatures in January and warm temperatures in February, along with above-average rainfall. The warm and very dry spring of 2021 in Haro likely led to earlier phenological development, water stress in the vineyards, potentially lower yields of smaller, more concentrated berries, and a reduced risk of fungal diseases. In contrast, June was wet, increasing the risk of hail and the onset of these diseases, followed by a warm and dry period in August that favored balanced grape ripening, resulting in a generally good vintage. Grape ripening was considered optimal thanks to the dry summer and moderate temperatures in the final ripening stage. This allowed for a good accumulation of phenolic and aromatic compounds. There were significant temperature contrasts between day and night, which translated into high quality.

The harvest took place on October 15th, hand-picked into small crates, with bunch selection before transfer to stainless steel tanks for vinification. After a cold pre-fermentation maceration, the grapes' native yeasts were used. Alcoholic fermentation lasted approximately eight days, with the temperature carefully monitored to ensure it did not exceed 27 degrees Celsius. This allowed for two daily pump-overs to work the cap. If conditions permitted, a delestage (a type of racking) was performed. In the final days, punch-downs were carried out to avoid using a pump. Once alcoholic fermentation was complete, a three-week post-fermentation maceration was undertaken. This period was determined by daily tastings, which also dictated the date of racking. Malolactic fermentation, carried out with the grapes' own bacteria, took place in first-use French oak Bordeaux barrels from my preferred cooperages, followed by 10 months of aging. The wine was clarified with albumin-free products and underwent very light filtration before bottling.

The viticulture practiced is "conventional," but for the last couple of years, it has focused on integrated and environmentally friendly production, eliminating the use of herbicides and carefully considering the use of plant protection products. The soil work is carried out with mules in the "traditional way" due to the very close spacing of the vines. Our goal is to achieve optimal phenolic ripeness, allowing us to produce balanced wines capable of aging for extended periods thanks to the pH of this vineyard.

In 2016, next to Los Carasoles de Bilibio we reclaimed a small plot of 0.372 hectares divided into three small terraces, which my family affectionately calls “Los Escaños”.  According to the vineyard records, this small plot was originally planted in 1935, and we did indeed take buds from three original plantings and grafted them with about twenty new vines. The rest of the plot was planted with Tempranillo Familia Roda No. 107 in 2016.

Within the entire vineyard, I select the areas where the soil is poorest, and as a result, the vines have had to struggle more, yielding more concentrated grapes, both from Merlot and older Tempranillos.

With this wine, I seek nothing more than to pay tribute to my parents, as it is thanks to them that I can fulfill my dream today. And with it, I want to go the extra mile and select the very best from the plots.