The regular 2018 Tinto was produced with a blend of 80% Tempranillo and 20% Garnacha from different vineyards, mostly in the villages of Fonzaleche and Sajazarra at 500 to 600 meters in altitude. The grapes were very healthy in 2018, and they had a natural fermentation in concrete, oak and stainless steel, the Garnacha with some stems. It matured in oak vessels of different characteristics for 14 months. I see the effect of the Garnacha very clear in this vintage, as it has some aromatic notes—flowers and red fruit, a touch of iodine and something mineral (think wet stones)—that are common with the Garnacha bottling and also the new single-vineyard Carra Sto Domingo. The palate is medium-bodied, there is some tannin, softened by the Garnacha, and it's juicy and round and finishes with a faint bitter twist. It follows the line of the 2016, perhaps a little fresher/less oxidative.
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