The barrel-fermented white blend has changed name to 2019 Los Loros Siete Lomas, a white blend of early ripening varieties, 30% each Marmajuelo and Listán Blanco and 20% each Vijariego Blanco and Gual. It fermented and matured in used 300- and 500-liter oak barrels for six to seven months and was in stainless steel for another two months before it was bottled. As I saw with the other wines, this 2019 transcends the vintage and shows a winemaker on his way up, showing more precision and less makeup, perhaps more nuance and complexity from the varietal blend but clearly a more austere and defined palate where the volcanic soils mark the texture. 2,500 bottles produced. It was bottled in March 2020.
