Agronomist and oenologist Daniel Martínez Benito created Dani MABE Wines after more than two decades working in leading Ribera del Duero cellars. His personal project returns to his family's organically worked vineyards in Quemada, shaping limited, numbered wines around freshness, site and careful farming.

Family vineyards aged 12–30 years at 830–850 metres around Quemada, on south-facing clay-loam slopes protected by extensive pine and oak forest.

Hand harvested, with a low-temperature pre-fermentation maceration, alcoholic and malolactic fermentation, fine-lees work and measured ageing in second-use 225-litre French and American oak. Very lightly filtered.

Deep cherry red, with fresh red fruit and sweet oak spice on the nose; bright and fruit-led on the palate, with medium structure, lively freshness and a persistent finish.

Serve at 15–17°C with roast lamb, pork tenderloin, grilled mushrooms, duck or semi-cured sheep's cheese.

A contemporary, limited-production Ribera del Duero: Merlot brings freshness and lift to Tempranillo, while 3,893 numbered bottles give the wine a clear artisan story.