The mountains of Sierra de Toloño, with their clay and limestone rocky-soils, are perfect conditions to grow Tempranillo. This is Sandra Bravo's "workhorse", the wine that points the way to some of the most elegant expressions of Rioja Alavessa we've encountered. Harvested by hand, mid-October, the wine ferments spontaneously and then ages for 8 months in neutral barrels, and a little bit in amphorae. It is bottled unfiltered and unfined. Spicy, textured, and mineral.