“I found strong aromas of spices and herbs in the
2018 Phinca El Vedao, which comes from two
plots in the El Vedao paraje in the village of Elvillar
where there's a lot of Garnacha. It's 14.5% alcohol
but has kept quite high acidity, close to seven
grams. It's medium-bodied, fine-grained and tightly
coiled, with a chalky sensation. It fermented with
some 40% full clusters in concrete with indigenous
yeasts and matured in 400- and 500-liter oak
barrels for one year. 2,400 bottles produced.”
