95% Listan Negro topped off with Negramoll & Verdello from Cruz de Leandro in the Tacoronte Acentejo DO. Grapes are fermented whole cluster in stainless steel with indigenous yeasts. Malolactic fermentation and aged in large concrete tank for five months.  Loreto on Chica Reductiva and how she...

Grillo as a synthesis of Nino's experience, from four different vineyards, planted 1975 to 2009, harvested in different periods and treated in different ways: part direct-pressed, part maceration, part whole-bunch infusion, part coming from Nino's oxidative wine called Altogrado.  Once blended it's...

From just two hectares, in a slightly cooler zone than the Chablis, with Portlandian soils.  These soils are slightly younger limestone than their famed Kimmeridgian counterparts, emphasizing the fruit rather than mineral aspects of these classic wines. The vines also are younger, averaging 30-...

2023 was harvested on October 12-13-14 at yields of 40 hl/ha.  Macerations were slightly longer, 20 days.  5000 bottles made.

100% Pinot Blanc grown about 5km south of the Rhein in two sites, an east facing slope of clay and a west facing slope of limestone. Aged for one year on the lees in 80% steel and 20% barrel. Serious, structured, salty, elegant wine that snaps the taster to attention.

The third vintage of this cuvee. 100% Garnacha from La Insula, a tiny plot of ungrafted vines on a sand bank beside the River Ebro. Hand harvested, fermented with 25% whole clusters and indigenous yeasts. The wine was racked into a 500-litre oak barrels and aged for 14 months. Malolactic completed.

The soil is chalky en troc marl with fossilized oyster shells. It's very fragile and when it's hot the soil stays cool and has water. Cherry, bit more closed, but has structure. Aged in 20% new oak. Fermentation with 20% whole cluster.