A family project in Pesquera de Duero, in the heart of Ribera del Duero. Limestone-influenced vineyards, hand harvesting and restrained use of French oak produce Tempranillo with fruit, savoury detail and supple texture.

Pesquera de Duero

Hand harvested; four-day cold maceration; 10-day total maceration; six months in 225-litre French oak.

Ripe red fruit and woodland berries with spice and mineral notes; long, rounded and gently sweet-fruited in texture.

Tapas, roast pork, grilled lamb or Manchego.

A useful middle ground between youthful fruit and full crianza weight, from one of Ribera's best-known villages.