The 2021 Blanco was produced with a blend of 85% Viura, 10% Garnacha Blanca and 5% Maturana Blanca and has 12.9% alcohol and a pH of 3.18. It fermented with natural yeasts and some skin maceration and 50% malolactic. It matured in concrete, foudre and 500-liter barrels, working the lees daily at first and then every week after Christmas. It's fresh and has an exotic twist; it's tasty, with an almost salty touch on the finish, quite light.