Slightly riper compared to the 2016 tasted next to it, the 2015 El Rocallís comes from a dry and warm year, a little drier and warmer than 2016. This is a unique varietal of the white cross of Pinot Blanc and Riesling called Incrocio Mazoni that was planted on the property in 1981. It fermented in 450-liter French oak barrels with natural yeasts and matured in those same barrels for some five months before it was bottled. I find more developed aromas in this 2015 compared with the youthful 2016, and there are some notes of caramel that give it a slightly oxidative character. It has notes of beeswax and pollen that make it very attractive. The palate combines volume with some dry minerality, coming through as generous but serious. 2,683 bottles and 25 magnums were filled in March 2016.