Viñedos en San Vicente de la Sonsierra 2016

The village red 2016 Viñedos en San Vicente de la Sonsierra was produced with Tempranillo, Garnacha and Viura from different vineyards in the village, some of them also bottled separately. It fermented with part full clusters and indigenous yeasts in open stainless steel vats and open-top 500-liter oak vats, where the grapes were foot trodden and pressed in a vertical press. It matured in new and second use 300-liter French oak vats in a natural cave on the slope of the San Vicente Castle for 10 months. This is the only wine that had any noticeable toasty oak, because I guess you have to start with new barrels at some point. It has more color and feels a bit riper than the others, but the ripeness is contained. The palate is medium to full-bodied with noticeable chalky minerality that seems to be a signature from the limestone-rich soils. 2,600 bottles were filled in November 2017.