‘The 2003 Reserva Particular, from a difficult, extremely warm and dry vintage, was produced with a blend of 64% Macabeo and 36% Xarello which aged for 112 months in contact with the lees. It has a nose full of balsamic notes (bay leaf) and hints of a faster evolution (camphor). The palate keeps very good freshness, with polished acidity and very small and well-integrated bubbles. It is a great effort for the vintage. Drink now-2017.’
