As of 2017, Quintaluna has had a serious smartening up. Longer lees contact and the inclusion of barrel fermented parcels means that 15% French oak is now employed in the maturation of the wine. Moreover, increasingly, a number of the low yielding, centenarian Ossian pre-phylloxera plots are making their way in to Quintaluna, drawing out more finesse, concentration and complexity than ever before. The 2017 is softly styled with a beautiful leesy complexity and spicy yellow fruited aromas. On the palate it is medium bodied, shapely and incredibly persistent, drawing from the savoury register of almond and buttered toast, complementing the honeyed white peach and lifted floral sensations. This is the beginning of a new era for the plucky Quintaluna!