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.

High-altitude organic vineyard

indigenous fermentation; three months in barrel followed by concrete and stainless-steel maturation on the supplied 2024 sheet.

Black fruit, candied berries, spice and subtle vanilla; smooth, energetic and structured without excessive weight.

Grilled pork, lamb skewers, charred vegetables or semi-hard cheese.

Its moderate alcohol and mixed-vessel ageing challenge the heavy Ribera stereotype while retaining regional character.