Los Pasitos 2016

"The subtler and lighter in alcohol (only 12.5%) 2016 Los Pasitos was fermented with 100% full clusters in plastic bins with indigenous yeasts. The élevage lasted 11 months and was carried out in used 500-liter oak casks. Again, only 600 bottles were produced. They did a shorter maceration and obtained lighter wines with little color and that are approachable from very early on. And I tell you, it's like it was a completely different wine to the 2015; this is floral, spicy, with notes of rose hip and showing more the volcanic character of the soils. The nose is really fantastic, by far the best Pasitos up to now, and a new expression of Baboso Negro to me. The variety is perhaps not as expressive as Vijariego or the Listán from the best places—it's a different expression of the soils, which to me is very good. It was bottled in October 2017."