I saw some of the incredibly old vines that produce the red 2016 Antídoto, which sees a short maceration that in a cool year resulted in a lively, fresh and spicy red with very fine tannins and great balance. This is a great entry-level red, in line with the change they started in 2014. Here, they pressed the wine before it finished fermenting, and the end of the fermentation was like a white, with no skins—as with Le Rosé. It matured in 100% new 600-liter oak barrels, and that is also noticeable in the integration of the oak aromas and flavors. This is clearly the best Antídoto so far.