“The white 2020 Cutio Macabeo was produced with Macabeo/Viura grapes from different plots of old head-pruned and dry-farmed vines on clay and limestone soils at 650 meters in altitude in the village of Almonacid. It fermented in concrete and 10% in oak vats and then matured with the lees in underground epoxy-lined concrete vats for 10 months. It's super balsamic and medicinal, with pungent aromas and flavors, fennel and herbal, with a core of minerality that makes it very serious. It has freshness and balance, following the path of the 2018 (no 2019 was produced). It was bottled in July 2021, with 15,000 bottles produced.”

“Pineapple, dried papaya, lime zest, smoked almond and thyme on the nose. It’s full-bodied with an oily texture and bright acidity. Intense and layered with a long, spicy finish. Drink or hold.”