Mas de Mancuso Macabeo 2016

There is now a white version of the top wine, of which I tasted the 2016 Mas de Mancuso Macabeo and has a savory note in the nose that makes it quite distinct. It comes from a single old vineyard. It fermented in stainless steel with native yeasts and matured in a 900-liter flextank (a brand of plastic containers) egg, in oak barrel and in stainless steel with lees and then assembled. This was almost a first experiment, still unbottled (the plan was to bottle it before the 2018 harvest, but that did not happen). The palate is intense and has a pungent flavor, marked by the skins that were in contact with the wines for a couple of days, with some bitterness in the finish and good volume and a tannic touch that seems to balance out the acidity. This has ingredients to develop nicely. There are 1,400 liters that are expected to fill some 2,000 bottles.