Capellanía 2020

Capellanía comes from a limestone-rich, six-hectare vineyard of the same name, located on a 495-metre plateau in the high part of the estate. Made with Viura fermented in 20% new wood, it has aromas of cinnamon, chamomile and wild flowers, lots of extract and intensity, pear and waxed lemon flavours and a lingering, hauntingly balanced finish. 2026-38. 

The white 2020 Capellanía was produced with the Viura from the vineyard that gives the wine its name, six hectares planted in 1945 at the highest altitude of the Ygay estate. The grapes were picked the 22nd and 23rd of September, the juice fermented in concrete without malolactic and the wine matured in used French oak barrels for 20 months and a further 15 months in concrete, as they are increasing the time in concrete and also want to keep the bottles for a little longer. It's ripe at 14% alcohol, with a low pH of 3.08. It's pale and harmonious, complex and expressive, open and aromatic, with notes of white flowers and fruit. It was very recently bottled, and the wine feels very harmonious and didn't show anything strange or dizzy. It's still a baby but a balanced baby, with its baby fat, a little less because of the time in concrete. It keeps the poise in a more challenging year. 35,420 bottles and 1,204 magnums produced. It was bottled in December 2024. This will be released in late 2025. (Luis Gutiérrez)