I tasted the bottled version of the 2016 La Fleur de Vivaltus (formerly Petit Vivaltus), which showed pretty much like the sample I tasted with Jean-Claude Berrouet and his son Jeff in Madrid on a warm summer Monday morning in 2018. It's mostly Tempranillo with some Cabernet Sauvignon and Merlot and has 13.9% alcohol. It fermented with neutral yeasts followed by an élevage that lasted 12 months in 70% used barrels, 20% new ones and 10% in concrete eggs. This shows very good freshness and elegance, a style I have also seen in some of the Yllera wines from this vintage (Jesús Yllera and Yllera Dominus), floral, perfumed and elegant, with a vibrant palate with very good freshness and clean, focused flavors.

93 Pts Robert Parker's Wine Advocate