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Bt (750ml)
Stock Location: HK
Tasting note
The 2024 Majuelos del Chiviritero comes from a 2.53-hectare plot at 750 meters above sea level. It was planted by Isaac Cantalapiedra and his father, Heliodoro, in 1981 on classical fluvial terraces of La Seca covered in boulders; and in 2024, they added some more plots of similar characteristics and age that were used before for Cantayano, so they made a slight adjustment of the name. They always get low yields here, so it's a wine with more concentration, depth and volume, with the energy and tension from the limestone. The juice from the direct pressing of the bunches fermented with all the sediments in used French oak barrels with indigenous yeasts for 15 to 20 days without temperature control and had full malolactic fermentation. The wine matured in French oak barrels for 11 months, followed by another seven months in stainless steel. 2024 was cooler than 2023, and the wines show more precision and are finer-boned. This is elegant and streamlined, more about the soil than the variety, tasty, with a salty twist in the finish. It has contained ripeness and 13.5% alcohol, with a pH of 3.26 and 6.63 grams of acidity. It grew in volume and quality; vintages are like that... There's finesse and elegance. It overdelivers for the price. 19,672 bottles and 180 magnums produced. It was bottled in February 2026.
Score: 94
Luis Gutiérrez, The Wine Advocate, July 2026
Bt (750ml)
Stock Location: HK
Tasting note
The 2024 Majuelos del Chiviritero comes from a 2.53-hectare plot at 750 meters above sea level. It was planted by Isaac Cantalapiedra and his father, Heliodoro, in 1981 on classical fluvial terraces of La Seca covered in boulders; and in 2024, they added some more plots of similar characteristics and age that were used before for Cantayano, so they made a slight adjustment of the name. They always get low yields here, so it's a wine with more concentration, depth and volume, with the energy and tension from the limestone. The juice from the direct pressing of the bunches fermented with all the sediments in used French oak barrels with indigenous yeasts for 15 to 20 days without temperature control and had full malolactic fermentation. The wine matured in French oak barrels for 11 months, followed by another seven months in stainless steel. 2024 was cooler than 2023, and the wines show more precision and are finer-boned. This is elegant and streamlined, more about the soil than the variety, tasty, with a salty twist in the finish. It has contained ripeness and 13.5% alcohol, with a pH of 3.26 and 6.63 grams of acidity. It grew in volume and quality; vintages are like that... There's finesse and elegance. It overdelivers for the price. 19,672 bottles and 180 magnums produced. It was bottled in February 2026.
Score: 94
Luis Gutiérrez, The Wine Advocate, July 2026