The biggest volume is for the 2013 Cepas Viejas (old vines), although the cold and late 2013 was considerably shorter than previous vintages with some 110,000 bottles (versus some 180,000 in the past). Fermentation was in stainless steel with malolactic in barrique, and nine to 12 months in French and American (60/40) oak barrels, some 35% of which were new. Again, the oak feels much better integrated and the wine shows fresher, no doubt helped by the style of the vintage. The palate is medium-bodied, juicy, sleek, with unnoticeable tannins and a slight bitter note in the finish. Very pleasant. There are four different lots of this wine.