The Wine Advocate | RP 93
Published: Dec 30, 2019

I tasted the bottled version of the 2016 La Fleur de Vivaltus (formerly Petit Vivaltus), which showed pretty much like the sample I tasted with Jean-Claude Berrouet and his son Jeff in Madrid on a warm summer Monday morning in 2018. It's mostly Tempranillo with some Cabernet Sauvignon and Merlot and has 13.9% alcohol. It fermented with neutral yeasts followed by an élevage that lasted 12 months in 70% used barrels, 20% new ones and 10% in concrete eggs. This shows very good freshness and elegance, a style I have also seen in some of the Yllera wines from this vintage (Jesús Yllera and Yllera Dominus), floral, perfumed and elegant, with a vibrant palate with very good freshness and clean, focused flavors. 50,000 bottles produced. It was bottled in July 2018. 
Drink Date: 2021 - 2030

 Vivaltus.es 

First winter months were dry and gently until February 2016 when the cold, frosts and snow arrived. Spring brought good raining with low temperatures, delaying the vine sprouting to mid April. Summer was dry and fresh, with lots of thermal variations between day and night (from 35ºC to 5ºC in some parcels) lowing PH, improving natural acidity and delaying ripening. Climate conditions in September and October were perfect and start harvest in perfect timing. Harvest started on September 29th.

VINEYARDS
FUENTENEBRO:
• Plenty of red clay in presence of decomposed granite.
• Height: Between 900 and 1000 meters above sea level.
• Vines between 80 and 100 years old.
• Balanced grapes with great natural acidity and amazing elegancy. 

LA AGUILERA:
• Sandy and calcareous-clay soils surrounded by pine woods.
• Height: 840 – 870 meter above sea level.
• Vines between 70 and 90 years old.
• Grapes that bring lots of elegance, freshness and fruitiness.

WINEMAKER’S REMARKS
Fresh, elegant, tense wine. 10% of the wine was aged in polymer egg-shaped tanks; this gives the final blend a floral, perfumed and elegant aroma of red fruits, with a full, lively body. It is a modern wine, coming from high-altitude vineyards in a continental climate, with a surprising final balance.

TECHNICAL DATA
VINIFICATION
Each parcel is vinified separately using the force of GRAVITY during all the process.
The grapes are selected both in the vineyard and winery.
Fermented by natural yeast with MINIMUM INTERVENTION.
Alcohol: 14,5 % Vol.
Acidity: 4,98 gr/l.
Residual sugar: 1,6 gr/l.
PH: 3,68