A small independent project working high-altitude vineyards in Ribera del Duero and Rueda. Sustainable farming, indigenous fermentations and limited intervention preserve freshness and identity in wines that deliberately avoid a heavy, formulaic style.

Vines at 950-1,070 metres

indigenous fermentation; around 12 months in French and American oak; only 1,114 bottles.

Blackberry, dark cherry and plum with vanilla, cocoa and toast; powerful but balanced, with silky tannins and mineral lift.

Roast lamb, venison, beef short rib or aged cheese.

Genuine scarcity, extreme altitude and careful oak ageing justify a fuller technical and provenance story.