A few days before the harvest ends, some of our red wines begin malolactic fermentation in the concrete, tulip-shaped vats at the Lagares winery. During the tasting, our winemaker David Baverstock recalled the first days of the harvest and the feeling that the winemaking and agricultural teams had that this year would be a difficult one. Today, the results of the fermentations and wines already made have been surprising. And without jumping the gun, he predicts, because of the colours, aromas and his feeling, that 2016 will be much better than he thought on the first day of the harvest.