Combined ageing in earthenware vessels and French oak.

We’ve seen the widely planted Tempranillo grape variety express itself in radically unique ways everywhere it grows. Our organic Tempranillo lives in Cazalla de la Sierra, in Seville’s Sierra Morena natural reserve (not subject to a Denominación de Origen).

After a manual harvest, the grapes are fermented with 30% of their stems in a 100-year-old clay amphora that holds around 1,500 litres. During this stage, the cap is punched down twice a day. Next, we manually drain the wine off the skins, then press using a wooden vertical press.

Maturation begins with 15 months in 225-litre French oak barriques that are up to 3 years old. Later, the wine spends 5 months in the same amphora in which it was fermented. The final step is ageing in bottle for at least 6 months more.

Total ageing time: 26 months. Very limited production of 1,200 bottles.

14.0-14.5% ABV, depending on the vintage. No residual sugar. Presented in boxes of 6 Burgundy bottles. Best enjoyed when given time to breathe.

Tasting notes: mineral aromas mingle with liquorice and ripe black fruits. Expressive, voluminous and powerful, striking a balance between fruitiness and earthiness. Pair with roasted or grilled red meats.