The 2016 Bastardo, which is the local name for Trousseau, wants to show the varietal character in a warm zone like Monterrei. It was sourced from 20-year-old vines on clay and sandstone soils. The uncrushed grapes fermented with indigenous yeasts in open-top barrels and matured in 400-liter oak barrels for 12 months. It's super young and austere, with a tight nose, in need of some time in bottle. The palate reveals some of the rustic tannins, but they are fine-grained. This is a little more rustic and austere. It comes from a lower part of Monterrei and behaves better in the mountain part, where the plants are intermixed in the old vineyards and it has more acidity and better freshness. All in all, this is quite impressive and should get polished with some more time in bottle. 2,200 bottles were filled in August 2018.
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