The 2021 vintage is a very fresh wine with powerful and concentrated fruit. Ten months in oak barrels helped tame the more rebellious tannins of the new vines, without masking the primary aromas we seek at maturity. On the nose, intense aromas of cherries and currants predominate, along with toasty notes that will soften with time in the bottle. The entry is very fresh, with round and balanced tannins, and the finish is long and sweet.

This may have been one of the most unusual years in recent memory. 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. However, June was wet, which increased the risk of hail and the appearance of these diseases. Then, a warm, dry period in August favored balanced grape ripening, resulting in a generally good vintage. Grape ripening was considered optimal thanks to the dry summer and moderate temperatures during the final ripening phase. This allowed for a good accumulation of phenolic and aromatic compounds, along with significant temperature variations between day and night, resulting in excellent quality.

The harvest took place in mid-October, by hand, in small crates, with a selection of bunches before vinification in stainless steel tanks. After a cold pre-fermentation maceration, the grapes' native yeasts were used. Alcoholic fermentation lasted about eight days, with the temperature carefully controlled to avoid exceeding 27 degrees Celsius, which allowed for two daily pump-overs to work the cap. If conditions permitted, a second racking was performed. In the final days, punch-downs were performed to avoid using a pump. Once alcoholic fermentation was complete, a three-week post-fermentation maceration was carried out, a period determined by daily tastings, which also dictated the date of racking.

Malolactic fermentation, carried out with the grapes' own bacteria, took place in second- or third-use French oak Bordeaux barrels, followed by 10 months of aging. The wine was clarified with albumin-free products and underwent very light filtration before bottling.

The vineyards are located in the municipality of Haro, at an altitude of 480 meters above sea level, sheltered by the Bilibio Cliffs and the foothills of the Sierra Cantabria mountain range. The area enjoys a mild climate, influenced by Atlantic winds. Valtracones is our newest plot, planted in the traditional bush vine system with an east-west orientation. From its earliest years, it has shown excellent potential.

The viticulture practiced here is "conventional," but for the past couple of years, we have focused on integrated and environmentally friendly production, eliminating the use of herbicides and carefully considering the use of plant protection products. Our goal is to achieve optimal phenolic ripeness, allowing us to produce balanced wines capable of aging for extended periods, thanks to the vineyard's pH balance.