The 2014 Allende Blanco is mostly Viura with 5% Malvasía Riojana from head-pruned vines in the village of Briones. The whole bunches were pressed in a pneumatic press and the must left to settle for 48 hours. It fermented with indigenous yeasts in brand new French barriques for 28 days at 20 degrees Celsius. It matured in oak barrels for 14 months, the first seven with lees and batonnage twice per week, then racked off the lees and put back in the barrels. The nose is subtle and with some development, combining aromas of nuts, dried flowers, citrus, apples and some cereals, faintly balsamic and with hints of petrol. The palate reveals good freshness, and it feels quite young with lively acidity and clean, focused flavors. This is a very fresh vintage, an Atlantic year. 32,000 bottles were filled in February 2016.