The youngest red was the 2014 Brancellao (not easy to see on the label), a varietal from 30-year-old vines on very steep slopes that was fermented with full clusters in 600-liter open barrels, foot trodden and matured in barrel for one year. They used some 225-liter chestnut barrels as well as 225- and 300-liter French oak ones. It's a light and pale-colored, subtle and aromatic red, with an ethereal palate where the fine-grained tannins are nicely balanced by refreshing acidity. This showcases the potential and elegance of Brancellao, a grape that was ignored for a very long time that still has quite a lot to say. With time it develops a slightly animal character that I've seen in other wines, and it's quite subtle and does not dominate; I wonder if it's inherent to the variety. I need a lot more experience with Brancellao, because it's a grape that is really starting... 3,800 bottles produced.
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