Here is a prime example of the “new” Rioja, made by Pedro Balda, one of the younger authorities in the field.
Pedro Balda is director of the research department of Vintae, a group that started in La Rioja, but has expanded to many Spanish areas. Pedro is himself from Sonsierra, and after workingr with many wineries of the world, such as Chile’s Viña Santa Cruz, the United States’ Marimar Estate, and New Zealand’s Dry River, he has brought his experience home to Spain.
He is also an academic, earning his doctorate in enology with a thesis discovering two minority varieties which had been recovered in Rioja and triumphing with the wines le makes from his family’s vineyards. He is the youngest doctor of enology in Spain, currently professor at the university of Logroño.
He started his personal project in 2008, in his native San Vicente de la Sonsierra. There Pedro works without the addition of sulphites in any of the points of the process. Nor are yeasts, bacteria or any other agent that can accelerate fermentations added. His way of working is simply to let everything happen naturally.
Pedro makes two wines. The most expensive one is Vendimia Seleccionada. This one is called Cosecha, a varietal tempranillo. In the selection priority is given to the smallest clusters with the most intense aromas. The grapes are always hand-harvested, but in the Cosecha they were mechanically destemmed. The extraction is light. He works in the most natural way possible, and no sulfites are added at any stage.
The label is a tribute to the land and his ancestors.
Cosecha 2016(Pedro Balda)
Dark cherry red. Ripe aromas of black and red fruits (blackberry, cranberry), plums, flowers, ink and a mineral touch. Good volume and concentration, smooth tannins, light cocoa, and a long aftertaste.
This is one of three single vineyard wines that Goyo García Viadero makes from centenarian vines. The three fincas are premium examples of the concept of terroir, that in many ways has been neglected in Ribera del Duero.
In the cellar all grapes are destemmed by hand, pressed gently, and fermentations are slow. in cold, ancient cellar. He uses very finely grained barrels from Bordeaux, most often taken over from Bodegas Valduero, where his sister is winemaker. Sulfur and other additives are never used. This results in honest and elegant wines with a strong sense of place that also fit any definition of natural wine.
Finco Valdeolmos has always dark fruits (blackberry), a touch of licorice; gentle tannins and some minerality.
FincaValdeolmos 2016(Goyo García Viadero)
Dark cherry. Ripe wild and red fruits (blackberry, cherry), sun-dried tomatoes, a touch of licorice. Compact fruit on the palate, fine tannins, integrated acidity. A youthful natural wine with many years ahead.
This is a Ribera rosé with lots of character, from a classic winery that is steadily improving, or should we say: modernizing. This wine however has an inspiration from the rosés from earlier times. This can also be seen in the name and the label, porrón being the traditional drinking vessel.
It’s made from predominantly tempranillo (a small part is a historic field-blend). The grapes grow in east-facing plots at an altitude of 800-900 metres. The climate is continental with mediterranean features.
The cultivation is organic with biodynamic methods (Demeter certified). The grapes for this wine are harvested twice, the first one for freshness and the second -also relatively early- for more body. The first harvest undergoes a pre-fermentation maceration for 5 days, the second for 8 days. After a separate malolactic fermentation, the two wines are blended in February and continue their journey together in old barrels and concrete vats where they rest for 11 months. The wine is bottled without filtering, clarification nor addition of sulphur.
El Porrón de Lara 2021(Peñalba López)
Garnet red. Fresh aroma, ripe red fruits (blueberry, cherry), flowers, earth, a balsamic note. Medium-bodied, juicy and savoury, silky tannins, red berries fruit, good concentration, mineral. Improves with air.
Gota is a relatively new wine bar in Madrid, in the Chueca district. It’s quite hidden, with no signposts. You simply have to know where it is and look for the doorbell, that is the only place you can find the name. I popped in a couple of hours ago. I have booked my first visit to Les Mouvais Garçons, a few blocks away, tonight. But the talk of the town said that I should pay Gota a visit, so there was no time left, as I leave tomorrow.
Manager is Fede Graciano from Argentina. He opened Acid Café near Atocha some years ago, which is recommended for coffee freaks, and Acid Bakehouse (I think it was later). Nahuel is his sommelier, when he’s not making his own natural wine in El Tiemblo, Gredos.
At Gota they specialize in natural wines and homemade kombuchas. They offer a sharing menu that works well with their wine list. They specialize in music of various types, that can be as “acid” as the wines and reflecting the name of the original bar. But don’t think of it as a noisy place, it’s a haven, relaxed and perfect for wine lovers who want to disconnect after a hard day at work.
I had two wines at this first try.
Verbena 2022(Uva de Vida), a pét nat from Santa Olalla in the Toledo province, based on graciano and tempranillo made with direct press, malolactic, three months on lees and no additions.
Ruby red, with bubbles. Smells of cherries and flowers. Rounded in the mouth, no sharp acidity, but still fresh and saline. The wine is simple, but Herbie Hancock’s music is complex, says Nahuel, referring to what plays in the background.
1301 2021(Samuel Párraga), an orange wine vijiriega from the Málaga province partly made under flor.
Amber colour. On the nose, oxidized notes, like almonds and nuts, and flowers. Full and savoury, with a salty finish.
The pét nat went with an oyster, and the orange wine with rugbrød (I recognized the Norwegian/Danish spelling there), sourdough bread with butter and anchovies.
El Holgazán is a charming wine from the highlands of Ribera del Duero. With 7 months of oak it would have qualified for the “roble” category. But traditional oakiness is not Marta Castrillo and Cesar Maté’s objective, and the oak is used for a controlled microoxidation, thus adding complexity to the finished wine.
The wine originates from a vineyard in Tubilla del Lago (Burgos province) at 920. It’s a varietal tnto fino (tempranillo), hand-harvested from a special plot of 25 year old vines called “El Holgazán” (the lazybones), that sits on clay/limestone soils.
The grapes are carefully selected by hand before the pumping process. The best quality grapes are crushed naturally by gravity and fermented in conical tanks to concentrate the natural flavours. The malolactic fermentation takes place in barrels of various ages and sizes. The juice is kept on the skins for about 8 days, then after fermentation is complete the wine is aged in oak and concrete.
El Holgazán 2019 (Bod. Marta Maté)
Deep cherry with purple tinges. Intense aromas and flavours of dark and red fruits (blackberry, cherry, raspberry), with licorice and a mineral touch. Medium-bodied, with velvety tannins, a nicely fresh yet integrated acidity and a quite long fruity finish. Nothing in excess, everything in harmony.
The local heroes this time are six winemakers from Castilla y León who all participated with their stand at the Raw Wine Fair in Copenhagen. They were Elisa de Frutos (Vinos Malaparte), Ismael Gozalo (Microbio), Jorge Vega (Puerta del Viento), Ricardo López (Vinos al Margen), Alfredo Maestro and Kiko Calvo (Bodegas Bigardo).
Together with Raw Wine’s founder Isabelle Legeron, they talked loosely around today’s theme, based around the six wines offered by the producers. The focus was on local grape varieties. Why do they matter? What happen to the grape varieties when the climate changes? Should we climb higher, pick earlier, or do we need to replace the variety with another?
We got to taste Jorge Vega’s Extinto made by the nearly extinct panycarne variety. We experienced verdejos in a white version made from centennial vineyards by Ismael Gozalo – and as a skin-contact orange wine from Malaparte. There was a delicate light-extraction rufete from Vinos al Margen and a fresh, fruity tinta de toro from Bodegas Bigastro, obviously a Toro wine, but not as much marked by its 16° alcohol as one could expect. Alfredo Maestro brought a wonderful tempranillo-based blend; one part tempranillo and the rest a veritable “de toda la vida” blend. [These wine descriptions will be updated.]
Castilla y León is a huge region with all the wine styles that one can imagine. I never get tired of it, and there is always something new to discover.
Dominio del Águila, in the village La Aguilera, was founded in 2010 by Jorge Monzón and Isabel Rodero. Here, in the Burgos part of Ribera del Duero, they cultivate 30 hectares of vineyards, all organically.
Pícaro del Águila is made with vines between 35-60 years old, on sandy-clay soil, 900 metres above sea level in a north-facing vineyard. The main variety here is tempranillo with some albillo, bobal and garnacha. These varieties are co-fermented whole bunches in concrete lagares and aged in French oak. This is a nod to the past; a wine made with a blend, with a good balance between the fruit and wood and a vibrant acidity.
Pícaro del Águila 2020 (Dominio del Águila)
Ruby red. Expressive aroma of dark and red berries (blackberry, cherry), autumn leaves and spices. It’s in a way powerful, but the tannins are soft and rounded,, there are ripe fruits, and a fresh lingering acidity.
Torremilanos of Ribera del Duero is a traditional bodega that is currently taking interesting steps into the future. I have during the last months re-tasted several of their wines, and I also visited their hotel and wine shop during my last trip to the area.
The winegrowing tradition of Finca Torremilanos, or officially: BodegasPeñalba López, dates back to 1903. It was in 1975 that Pablo Peñalba López acquired the estate and the brand. This was seven years before Ribera del Duero was even recognized as an appellation. He immediately began producing estate-bottled wines, moving away from the former practice of selling bulk grapes to the local cooperative.
By the early 2000’s, the eldest son, Ricardo, had become responsible for the wines. He began investigating organic and biodynamic farming methods, including horse-plowing, hand picking, and native-yeast fermentation. Since 1988 they have even produced their own barrels of French and American oak at their in-house cooperage.
Finca Torremilanos currently has 195 hectares of vineyards, surrounding the winery by the national road 122, outside Aranda de Duero. The site is varied in terms of land composition, orientation, altitude and microclimate. The vineyards are all located on the southern margin of the Duero river at an altitude of 800 to 900 meters. The vines grow in a range of soils -sand, rounded river stones, clay, limestone- and the parcels experience a number of different sun exposures. At Finca Torremilanos they practice dry farming cultivating the vineyards without herbicides or insecticides following the criteria of biodynamic agriculture. In 2015 they became the first producer in the appellation to be Demeter certified.
The Montecastrillo is made from mainly tempranillo and some 3% cabernet sauvignon. It was macerated between 5 to 7 days and fermented at 19-24° in stainless steel tanks with indigenous yeasts. After malolactic fermentation in steel the final coupage was carried out. Aging for 6 months in French and American oak barrels from their own cooperage (20% first and second use barrels). Lightly filtered.
Montecastrillo 2020(Bod. Peñalba López)
Dark cherry red. Aroma of red and dark fruits (blackberry, cherry), over a layer of spice (cinnamon). Fruity in the mouth, with an earthy tone, good tannins and a fine acidity.
Food: Suckling pig and other roasts, casseroles, tapas and charcuterie
Here is my second article from this year’s Simplesmente fair, where I present updates from producers that I already knew well. I tasted everything they offered, but I will try to restrict myself to presenting only a few wines.
(Read the first article from this year’s fair here, about some re-discoveries of wineries I knew a little.)
Antonio Portela from the Morrazo península, Galicia, Spain was a special guest this year. Chance had it that I started my tasting experience by his barrel. The occasion is a sad one, he is not able to continue his work for economic reasons. That means, if not anything unexpected happens we will not be able to taste his wonderful, fresh, saline wines anymore. Antonio has other activities to fall back on, such as writing and teaching, so he refuses to call the situation dramatic. Okay, but to call it a pity is to put it in a very careful way. The white (Mar do) Namorado he offered in the 2020 and 2018 vintages. It is a 85% loureiro, the rest albariño, espadeiro a.o., grown in sand on the beach. The 2020 had a light colour; aroma of citrus, flowers and yellow fruits; wonderful acidity and concentration, long with a salty aftertaste. The 2018, in comparison, had a honeyed edge, but still with plenty of acidity and concentration. The red tinta femia Namorado 2019 was light with red fruits (raspberry), a touch anise, and with a saline finish. The Namorado Berobreo 2019 was in the same line, light in colour and with a super acidity. This one was made with whole bunches.
Miguel Alfonso’s family has produced wine for generations in Val do Umia, in the Salnés part of Galicia. The current winery, Adega Pedralonga, was founded in 1997 by Miguel’s father Francisco, and biodynamic practises were implemented ten years later. Miguel says that the work is professionalized, but it follows the philosophy of the ancestors. This means they plough only when necessary, Also in the cellar they do as little as possible. Albariño is not de-stemmed, only natural yeasts are employed, malolactic fermentation is not blocked and all wines get an extended ageing on lees. The Pedralonga vineyards sit on granite soils and are influenced by an Atlantic climate, which very much shows in the wines.
Pedralonga 2021 is a classic, with its fresh aromas of citrus and flowers, wonderful texture, steely acidity, salt and a flinty mineral finish. One of the great whites of the fair. The same can be said of their Carolina 2021, made from caíño blanco, with a greenish hint, quince and herbs, unctuous with a grapefruity aftertaste. Tinto de Umia 2019 is light red with a bit of evolution, red fruits, a touch of smoke and a lovely acidity and a saline finish.
Alfredo Maestro operates in both his native Peñafiel (Ribera del Duero) and in Sierra de Gredos. Since 1998 he has vinifyed each plot according to its peculiarities, with native yeasts and without chemical products. The artisan practise continues in the cellar, where no machines are used. Wait a minute: Few machines are used. But I have seen on YouTube that Alfredo experiments with drones to do various work in the vineyard. A machine yes, but this is also to minimize the use of that sort.
Rey del Glam 2021 is an elegant example of the carbonic maceration garnacha. A mix from both Ribera and Gredos, it shows fragrant red fruits with licorice; juicy in the mouth, also with some structure. Almate 2021 Is an un-oaked Ribera: Dark cherry; red and wild fruits (cherry, blackberry); full-flavoured, yet with fine tannins. The skin-contact albillo mayor Lovamor 2021 and the partly flor-aged albillo mayor Consuelo 2020 delivered as usual. So did the speciality La Cosa / The Thing 2020, a sweet moscatel de alejandría. It’s interesting that someone makes a Cigales these days. Alfredo has an interesting garnacha gris called La Badi 2021, made with three days skin-contact. Therefore it achieves a light red colour with greyish hints (“ceniza y cigarro”, ash and cigar, Alfredo calls it). It’s a juicy glou-glou, truely fascinating. I have a crush on Rosado Clásico deValladolid, now in its 2019 vintage. It’s in fact a clarete (in Spain made of red and white grapes, the same as a Portuguese palhete). It’s made with direct press, half in botas de Jerez, half in chestnut. The colour is pale red with an orange tinge, aromas of red berries (raspberry, plum), dried fruit and leather; the acidity and the alcohol (13,5) are integrated, while the tannins, fine-grained though, struggles to see if they can break out.
I visited Casa de Mouraz after 2017, the hot year with the devastating fires. (Read about the visit here.) They make fresh and inspiring Vinho Verde wines under António Lopes Ribeiro’s initials, alr. Here I choose a few Dão wines. Casa de Mouraz Encruzado 2020 is a perfumed varietal, with the extrovert fruit that the grape can offer, wonderfully balanced. Casa de Mouraz Palhete 2021, a field-blend of 80% red grapes, the rest whites, was light in colour, with concentrated raspberry and strawberry notes, an intense flavour and balanced acidity. Elfa 2017 made from 95 year old vines, with 30 different grape varieties co-planted. Worth mentioning is that there is no touriga nacional (not normal in Portugal, especially when there are that many varieties employed) and no oak. A red fruits- (cherry, raspberry) fruity wine with an underlying pine character; it has a fine structure and good balance. António also presented three wines without DOC, under the umbrella Planet Mouraz. The fact that they come without a DOC would most often mean that they are unfiltered. I tasted two vintages of the white Bolinha, namely 2021 and 2017. This is also a field-blend, fermented in stone lagar and stayed with skins for one week. The 2021 was clearly unfiltered; light golden, turbid; with an intense aroma of yellow fruits and herbs; grapey and full. The 2017 had a bit more colour; intense, with apricot and honey; quite big and full-flavoured, long and balanced. Bolinha is the name of the dog on the label, by the way.
It’s always a pleasure to meet José Perdigão, architect and vinegrower of Silgueiros, Dão, and taste his wines with labels by his wife Vanessa. A long-time favourite among his wines is the Quinta do Perdigão Rosé, now in its 2021 edition. It’s a rosé with some colour (José can maybe “arrest” me, but I would say somewhat less colour than before). It’s a full-flavoured rosé with aromas of raspberry and currant, and fresh acidity. Another classic from the house is the Alfrocheiro 2013: Dark cherry red with dark fruit aromas (blackberry, blueberry), pine; structured in the mouth, elegant, and very much alive after almost ten years. One that I don’t remember to have tasted is Noël 2015 (named after his youngest son). This is another wine that has kept well: Dark cherry; ripe red fruits (cherry, prunes); smooth, full of flavours. Still potential for ageing.
Lastly a trio from the Lisboa region. André Gomes Pereira and his Quinta do Montalto are actually found in the municipality of Ourém, in the Santarém district. But the wines are launched under neighbouring Lisboa’s regional.wines, if not DOC Encostas d’Aire (Medieval de Ourém). Pioneers in Portugal, since 1997, all crops at Quinta do Montalto are organic.
His medieval wine, a red and white blend, must be mentioned. This year I was in a hurry and skipped it though. I tasted his amphora wines for the first time. The vessels are made locally. Originally the manufacturer used epoxy. André said that this is “cheating” and against tradition. He said to André, why don’t you do it yourself? Then, as a statement, André decided that he would himself coat the amphoras with resin. Ánfora de Baco 2021 white is a varietal fernão pires, made 30% with skins and 3 months ageing with skins and on lees. Golden colour; flowers, resin and yellow fruits; full on the palate, fresh and Atlantic. The red equivalent with the same name is made from equal quantities trincadeira and aragonêz. Garnet red; red fruits (cherry), stonefruit (plums); super acidity and salinity. Cluricun Skin 2021 from grape varieties siria and fernão pires, 3 months on skins, was a peculiar wine. Pale amber colour; aroma of clementine and nuts; medium-bodied, with a light tannic grip.
Pedro Marques of Vale da Capucha (Turcifal, Torres Vedras) is a top producer, right there up with the very best. I could have mentioned all his wines. I will not, but I can say that they are focused, elegant and shaped by the terroir. The vineyards are planted on kimmeridgian limestone with clay. The white Fossil 2017 sums it all up. The name tells the story of a winery only 8 kilometers from the coast, in earlier times under water. Fossil has a light golden colour; aroma of citrus, white flowers, wax, chalk; a mineral taste, quite full and with a super integrated acidity. A lovely wine at a very nice price. Vale da Capucha Arinto 2019 is for me a star among his varietal wines. It’s light yellow; concentrated aromas of citrus (lemon and peel), yellow pepper, chalk; medium full in the mouth, mineral, with a lovely integrated acidity. Vale da Capucha Palhete 2019 is a blend of the white arinto and the red castelinho, made by “inking” a white wine with the red castelinho, then co-fermented in steel before bottling. Light red; red fruits (raspberry), salt; juicy, carefully structured.
Baías e Enseadas is located in Codiceira, Colares country, west of Lisboa capital. They have a more mature style. Daniel Afonso says, “I want to extract all I can from the skins”. The white Fernão Pires 2020 had stayed 6 months in barrel, with a lot of batonnage. -I always have acidity, says Daniel, now I want to work on the creaminess. And yes, a creamy texture together with a good acidity was achieved here. The Escolha Pessoal 2020 could be found along the same path, though a bit more concentrated and also elegant. Castelão 2020 showed mature fruits, alongside flowers and a hint licorice; juicy and quite complex, and a fruity finish.
The rain in Spain was falling on the plains that day. Castilla, otherwise known for its dry, almost prairie-like landscape, was even less inviting than usual. I met a man in a cowboy hat. His name was Goyo.
I will not embark on a wild west novel. I had indeed been invited to Gumiel del Mercado (province of Burgos) by Goyo García Viadero, one of the new guns of Ribera del Duero. Goyo makes expressive, lightly extracted, terroir-focused wines without additives and without oakiness, in a region rather famous for the opposite.
I had originally been aware of Goyo through his sister, who is winemaker at Bodegas Valduero in the same village. In fact Goyo gets his oak barrels from them. He explains:
-I don’t like oak, it’s not from the grape, not from the soil. So the barrels he uses are always at least 7-8 year old barrels, and from Valduero. He uses oak with ultrafine grain, -because I like a slow evolution.
He has a careful approach to winemaking. All grapes are destemmed by hand, pressed gently, and fermentations are slow in the cold, ancient cellar. For the wines that age in barrel, Goyo uses, as we have heard, more than 7-8 year old very finely grained barriques from Bordeaux. Sulfur and other additives are never used. The resulting wines have a striking sincerity and elegance that communicate a strong sense of place. All vineyards have 800 meters or more of altitude, quite impressive. The sun of the meseta and the high altitudes bring both phenolic concentration and bright acidity to the wines.
His bodega dates from the Roman times. Upon meeting there we tasted through a number of wines from tank and barrel, some of them from vineyards both here and in the Soria province. Among these was the white skin-contact García GeorgievaMalvasía 2021 from tank, a wine with a lovely fresh acidity. The wine was pressed in an old basket press, fermented in steel with 14 days skin contact and malolactic fermentation. Bottled without fining, filtration or added SO2. Another was the Finca los Quemados Clarete 2021 from all tinto fino (or: tinto del país), a clone of tempranillo, with its splendid cherry fruit. It’s made with short maceration (5-6 days), according to the most common style of the region. The Los Quemados vineyard has almost 60 year old vines planted on red sands with pebbles 960 meters above sea level.
Here we also tasted one of my personal favourites, a house-wine so to speak. Joven de Viñas Viejas 2021, which means young/unoaked wine from old vines, gets a richness and concentration from the age of the vines and the low yield, and it does not need any oak. It’s from a dry-farmed vineyard planted entirely with tinto fino at 880 meters altitude. The grapes are hand-harvested, destemmed and fermented with wild yeasts in steel tank with 3 months of skin maceration, then raised in tank before being bottled without fining, filtration or any addition of SO2. Dark, lovely, concentrated fruit (blackberry, morello); juicy with fine tannins and and lovely acidity.
All the vineyards are old; the youngest 40 years, the oldest more than 100. Goyo never uses filtration, almost no additives (only sulphur and copper in the vineyards).
-Most important is the quantity of tartaric acid in the grape. It should be 7 or 8 grams tartaric acid per litre, says Goyo. All grapes are destemmed. The maceration lasts for 10-15 days at 6 degrees, and fermentation takes place at no more than 22 degrees. -We only play with temperature and batonnage, says Goyo about possible variables.
His adventure began in 2003 with three parcels of old vines, that he says the French public call “the three musketeers”, named Finca Valdeolmos in Villabuena de Gumiel (90% tinto fino, 10% of the white albillo), Finca el Peruco in Olmedillo de Roa (85% tinto fino, 15% albillo), and Finca Viñas de Arcilla in Anguix (100% tinto fino), that are still the basis of his portfolio. From these he produces his three single vineyard wines and his annual Reserva Especial, all made the same way, with two to three years in barrel. -All this is a nod to the area’s past, before it became too commercial, he says. Valdeolmos, nicknamed “the elegant” has limestone. Finca el Peruco, “the fine”, has white sand and is one of the highest in Ribera, with over 900 meters of elevation. While Finca Viña de Arcilla, “the serious”, has clay, as the name implies.
We tasted the 2017 of the three wines. Finco Valdeolmos 2017 has dark fruits (blackberry), touch of licorice; gentle tannins and some minerality. Finca el Peruco 2017 holds back, is even more mineral: evident tannins, salty (from the white sand). Finca Viña de Arcilla 2017 is more balsamic (pine, encina), evident tannin, but also more fruit. Reserva Especial is made from Goyo’s favourite each year. This wine first ages in the same fashion as the three. Then it’s blended and gets another one or two years before release. We tasted the 2015, a blend of the three. This showed a slight mousiness, so down in the storing cellar we felt like trying the 2016 also. This one was in good condition, in that vintage made only from Valdeolmos. Down in the storing cellar we also tasted the 2018 vintage of all the three muscateers.
Goyo also makes wine in Cantabria, the region where his mother comes from. He has 2 hectares of mencía and palomino grapes on slate in the mountainous Liébana Valley. Here he makes a red wine and skin-contact white wine. These are called Beâtum from the 2019 vintage on (formerly Cobero).
Beâtum Tinto is made from 80% mencía and the rest palomino fino. The latter is the same as the sherry grape. This vineyard blend is often found in the vineyards of northern Spain. The vines here are more than 80 years old and are planted on broken slate soils. The red and white grapes are co-fermented with indigenous yeasts, then raised one year in French oak barrels, without any sulfur additions. The red is typically made of 80% mencía and the rest palomino fino. The latter is the same as the sherry grape. We tasted the 2019: Very dark; super expressive, floral (violets), a touch licorice; lovely mouthfeel, luscious and [a bit spritzy]. Beâtum Blanco is made from bush vines of palomino grown on brown slate soils at 500-600 meters elevation around the town of Potes in the Valle de Liébana, Picos de Europa. It’s fermented on the skins in stainless steel tanks without added yeast, and bottled without sulfur additions. The 2020 smelled of mature apples and orange peel; it was quite full in the mouth, some tannin.
On the way out: One of the wines was Tempranillo a Mano 2019, where he takes the best grapes from every bunch, so it takes 3 parcels to fill a big barrel. The wine was big and bold, darke with some coffee. Finca de Quemado Clarete 2019, with one year in barrel, was lovely scented and perfumed. Graciano a Mano 2019 was dark and very fruity, light-bodied but long. Its origin is the Finca Guijarrales (formerly Finca Cascorrales), a vineyard planted entirely with graciano.