A blend of 70% Tempranillo, 20% Garnacho, 5% Graciano and 5% Mazuelo. The wine ferments in the original wooden vats present at the winery since its foundation. After malolactic the wine is transferred to very old American oak and rests on the mythical galleries of the winery in Haro. It is bottled...

100% Diego, a variety endemic to Lanzarote and La Palma that is high-acid and mineral-driven. Fermented in stainless steel and aged three months in tank sur lie.

100% Tempranillo from a 85 year old, single parcel. Foot stomped and 100% full cluster pressing. Fermented in open top barriques and amphora,  aged for 12 months.

100% Listán Negro from two training styles - classic cordon and royat espalier. Vinified in stainless steel; one-fifth of the fruit undergoes carbonic maceration. One-third of the wine goes into American oak for two to three months before release. Augustin explains that you find good acidity from...

100% estate-owned Listán Negro macerated for 24 hours before pressing. Fermented and aged in large stainless steel tanks. Pale pink, easy drinking.

100% Monastrell a.k.a. Mourvédre. A dry wine made from fruit harvested at the end of October and beginning of November, allowing the grapes to raisin on the vine and produce an Amarone-like wine that is then aged solera style for many decades before it is released. 

100% Palomino Fino Aged under flor for 5 years and ABV is increased to 19%. Later subjected to oxidation and Solera Aged for 20 years.

Maria Cruz Garcia and her husband, Carlos Aliaga, have run the viticulture and vinification at this independent 80 hectare farm in the Ribera Baja since 1999. There is a lot of pride here in working “the old way” meaning low sulphites and indigenous yeasts. 100% Tempranillo, from vines averaging 50...