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Valsacro WHITE. VINTAGE 1997 BIOGRAPHY PLACE OF BIRTH: The vineyards are situated in Gravalos village. At a height of 700-800 m. above sea level, with sandy and poor in organic matter soils. VINEYARD 60 % Chardonnay 16 years old pruned with a 2-cord horizontal method, with 6 off shoots each with 2 new buds, and a plantation density of 3000 stock/Hectare. 40 % Viura, 48 years old, pruned in the goblet method, consisting of 4 off-shoots each with 2 new buds and a plantation density of 3500 stock/Hectare. GREEN PRUNING: This was done at the second alf of june for the first time and at the end of july for the second time. The shoots and leaves were removed so as to allow for ventilation and exposure to the sun. Also in Viura variety the grapes that yield more than the production of 6000 Kg./Hectare were removed. For the Chardonnay was not neccesary because his low yield (less than 4000 Kg./Hectare). PRECIPITATION: It was rather wet year: 530 litres/m2 falling mainly in spring. During the harvest it was very dry which allowed a perfect ripenning of the grape. HARVESTING: It was done in stages and according to the grape variety, as they gradually reached their physiological maturity. Chardonnay: From 10th. to 14th. of September. Viura: From 1st. to 3rd. of October. The grapes were hand picked, selecting the ripest and the best. And taking them to the winery in boxes. PRESSING: This was done in pneumatic press. DEBOURBAJE: We had the must 24 hours in a glass container to separate the clear must from the sediment (lees). FERMENTATION: This was done with local yeasts in american oak barrels moderately burn, finished the 5th. of October the Chardonnay and the 22nd. of October the Viura variety. STIRRING: When the fermentation is finished the sediments were stirred (batonage) daily at first, and later more sporadicaly. MALOLACTIC FERMENTATION: Was done very slowly inside the barrel. Finished the 12th. January 1998. WITHDRAWAL FROM BARRELS: This was done the 8th. of june. After was done a light fining with isinglass. BOTTLING: Was done the 6th. of July 1998. FUTURE: Long lived, a positive evolution is expected for a minimum of ten years. PACKING: Carried out to avoid sharp changes in temperature, and to ensure it is in perfect condition for a long time. THIS IS THE RESULT: A wine made with love, lots of effort, science and art to delight the most exquisite palates. ENJOY IT ! Viticulture - Jesus Escudero Winemaker - Amador Escudero

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