Tinto GR-10

The team's Vino de Sierra or "villages level" red from several parcels in Cadalso de los Vidrios, San Martín de Valdeiglesias & Cenicientos. The grapes are typically cold macerated 50% whole cluster and 50% de-stemmed, wild yeast fermented for 30-40 days, then raised in 300, 400 and 500 liter used barrels for 9 months.