Arrebujao blanco

The grapes come from Tierra de Barros near Villalba de los Barros, at around 400 metres of altitude, on reddish soils made up of clay, granite, quartz and gneiss. The three varieties are harvested by hand at night and vinified separately. Fermentation takes place with native yeasts in amphora, concrete and stainless steel; the retailer also mentions one month of maturation after fermentation. The wine is pale yellow with golden reflections, showing aromas of stone fruit along with a fresh, pleasant palate, a long finish and a slightly bitter finale. The 2025 release is classified as a young white wine.