The one white I tasted this time, the 2017 El Tamboril was produced with the grapes from the only vineyard in the paraje known as El Tamboril in the village of Navatalgordo (ávila)—0.2 hectares of 70-year-old vines at 1,200 meters in altitude (their highest vineyard) on very shallow soils rich in granite sand and quartz. There are many grape varieties planted, but they used mostly Garnacha Blanca and Garnacha Gris, pressing the clusters directly and fermenting the juice in barrique with natural yeasts. 2017 was a powerful vintage, and the wine is close to 14% alcohol but still has very good freshness and very healthy acidity parameters. This is an updated version of the 2012, a year of good ripeness keeping the freshness, with notes of yellow and white flowers, a touch of pollen, quite complex and nuanced. But it's on the palate that you can feel the intensity and inner strength of the wine, with crunchy citrus acidity, pungent and electric. It has the salty tastiness of the white granite soils in the finish. 2017 is again a very scarce harvest, and they only produced 395 bottles that were filled in March 2019 from the used barrique where it matured for one year.