Alfredo Maestro had a revelation, after working in the cellar like the many producers of the region, with chemicals. He questioned the use chemicals to make the finished wine; he wanted to work as naturally in the winery as he did in the vineyard, which he had always farmed organically. And we're glad of this change! For this bottling, the grapes are 20% whole cluster fermented with wild yeasts in steel vat, and raised for 12 months with in neutral French oak. Alfredo’s goal is to make "easy wines with character imprinted with the earth and the vintage, authentic stories transmitted differently each year and not modified by the hand of the man in the cellar."  Dark fruited, black cherry, stewed strawberry & savory aged balsamic are nicely wound together offering a full bodied classic rendition of Tempranillo. 

Pairing: Chorizo over saffron rice 

Grape: Tinto Fino (Tempranillo)

Soil: Clay-loam

Viticulture: Biodynamic