Taruguín 2021 Technical Data Sheet

Vintage 2021.

The 2021 vintage was undoubtedly marked by Storm Filomena at the beginning of January, which left an unusual blanket of snow covering both landscapes and vines. This beautiful scene had clearly negative effects, causing significant damage due to prolonged temperatures below zero degrees.

Winter and spring were characterized by temperature variations somewhat outside the norm, with warm periods at the beginning of the growing cycle and late frosts that slightly delayed vegetative development. Higher-than-usual temperatures continued until June, encouraging active vine growth, followed by summer drought with cool nights that slowed ripening and enhanced freshness.

Intermittent rainfall throughout the year, including in September, helped balance grape ripeness while maintaining acidity and healthy vegetal phenolics.

The result was a slower and more balanced ripening, with good anthocyanin and tannin structure and sufficient sugar without excess. There was also variability between plots, as the effects of the frost caused successive budbreaks, bringing a distinctive freshness to the wines compared to other vintages.

Winemaking.

Harvest took place at the end of September. The grapes were placed in 1,500 and 2,500liter stainless steel tanks, without the addition of sulfur, where fermentations occurred with average macerations of 12 days. Fermentations were spontaneous, with no selected yeasts added. Pump-overs and punch-downs were carried out at the beginning of the process, with minimalintervention on the cap during the remainder of fermentation.

Aging.

The wine was racked, removing the coarser lees and selecting the finer ones to accompany the wine during aging in used 225-liter French oak barrels. The wine completed a total aging period of 11 months, with racking carried out twice a year.

Analysis.

Grapes: 97.98% Tinto Fino & 2.02% Albillo

Alcohol:                                             14,23%

Volatile Acidity: 0.59 g/l

Total Acidity: 5.10 g/l tartaric acid

pH:                                                      3,78

Total Sulfur Dioxide: 36 mg/l

Azúcar residual:                                1,7 g/l

Ácido Málico:                                    0,12 g/l