The 2017 vintage experienced a dry winter, with rainfall significantly lower than the average of the past 30 years. A hot and dry spring followed, with heat waves continuing right through to the end of June. With this increase in average temperatures and the lack of rainfall, the growth cycle was around 2 weeks early, from budbreak to veraison. Summer brought more high temperatures and low rainfall levels, which led to an early, intensive and short harvest.
The grapes for the Bastardo were 100% whole-bunch fermented in stainless steel tanks, with a skin contact period of approximately 2 weeks.
After this phase of the vinification process, the wine was pressed and began malolactic fermentation in old French oak barriques where it also matured for around 20 months.
A very vibrant red colour accompanies an elegant and delicate aromatic profile. The wine is fresh and full of forest berry aromas as well as vegetal notes typical of the grape variety but also of whole-bunch fermentation. On the palate, despite the distinct red fruit notes, it offers excellent balance, with superbly light and polished tannins and plenty of vivacity thanks to its well-integrated acidity. The Bastardo 2017 is a light and therefore refreshing wine with a rustic character reminiscent of the wines of the past. A beautifully long and precise finish round off the experience. This is an extremely flexible food partner suitable for a large variety of dishes, and should be enjoyed chilled (12 - 14°C), in a Burgundy glass.