Pureza 2019

The skin-contact 2019 Pureza was produced with Moscatel grapes from vines planted in 1943. The wine fermented with the skins for six days and matured in clay amphorae (tinajas) for six months. This is perfumed with a touch of talcum powder and the textbook Moscatel aromas, jasmine, orange peel and blossom. To keep the tension, it didn't go through malolactic, and there is a citrus touch and also a salty twist in the finish. It has some sharpness and austerity in the palate; the secret is that some of the vessels developed a veil of yeasts, and those yeast eat glycerin and sharpen the wines. It's truly delicious. 3,000 bottles were filled in May 2020.