vineyard in Gualtallary, with 10% of the grapes coming from El Cepillo in the San Carlos department. The uncrushed grapes fermented with neutral yeasts, and then it aged in used French barriques for ten to 12 months. When tasting this next to some 2016s, you really notice the difference in ripeness in the vintage; this 2017 is riper and has darker fruit, even though the alcohol is a contained 13.5%. Although this is a varietal wine, it's really a large blend, as the different zones are fermented separately in concrete vats, matured in used oak barrels and then blended after the élevage. The palate is soft and tender, approachable and tasty. 480,000 bottles produced. I tasted some of the components from the different soils, and the differences were amazing—on the nose, but especially on the palate.