This wine takes its name from the vineyard from which the grapes are sourced. (The name of the vineyard comes from long ago, when to access the vineyard was through a big stone portal; the local people started to call it Viña El Portalón—literally, Big Door Vineyard—and the name stuck.) From sandy...

Tempranillo with a little bit of Viura from vines that are around 35 years old on a mix of clay and limestone soils. Grapes are de-stemmed and fermented in cold temperatures from native yeasts. A slight maceration before the end of fermentation helps to make a delicate and fresh wine; no oak is...

65% Grenache and 35% Tempranillo grapes from two plots. 30+-year-old vines, bush-pruned, and located in Rioja Alta, where the soils are of calcareous clay. After destemming the grapes they are placed in stainless steel vats and bled (saignée) for about 18 hours and racked. The wine then ferments in...

100% Albillo Criollo, destemmed. Partial skin contact (15 days) and fermented in amphorae and old French Oak barrels with indigenous yeasts. Aged for 7 months.