SIN BULLA
2025
A tricky one. It started off great, but the summer turned weird — unusually cool with strong west winds. That slowed down ripening and in some areas, it just didn't fully get there. Acidity dropped a bit toward the end, but the wines came out with a lot of finesse and elegance.
2024
A tricky one. It started off great, but the summer turned weird — unusually cool with strong west winds. That slowed down ripening and in some areas, it just didn't fully get there. Acidity dropped a bit toward the end, but the wines came out with a lot of finesse and elegance.
2023
Pretty solid vintage. Consistent weather with no major issues led to wines of very good quality. Definitely one to stash a few bottles from — it's a keeper.
2022
Tough vintage. Several heat waves hit right when the grapes were at pea-size, causing the vines to go into vegetative shutdown. It was a struggle, but the vines bounced back in the end, and those who had the patience managed to pull off a decent harvest.
Listán grapes from our own vineyard, planted back in 1950, in Pago Miraflores (Sanlúcar), just three kilometers away from the Atlantic Ocean. Hand-harvested and crashed into the press, where we let it chill with the skins for about five hours. Then we pressed it, let it settle for a few hours, and moved it into a 100+ years old Manzanilla cask to ferment and age for nine months — with just a tiny bit of flor on the surface.
So here's the story of the firt vintage made: after crushing the grapes, we figured it was time for lunch. We opened a couple of bottles, had a good time, and of course, ended up taking a nap. By the time we got back to press the grapes, five hours had flown by. And just like that, the maceration time was set.
These days, that laid-back vibe on the last day of harvest has become a bit of a tradition. That's where the name comes from. Sin Bulla=No Rush
