The native variety and queen of our “La Mancha region”. A variety that has been reviled and relegated for years to the role of bulk wine.

But by treating it well in the field and innovating its production in the winery, we achieve wines with structure and personality.

In our case, production with grapes from a family plot cultivated in a bowl, about 40 years old, in which we use a portion of directly pressed must to which we add another portion of destemmed grapes. All of this is fermented (with the skins) and for 3-4 months, lees work is carried out, achieving this wine. smooth, but with acidity and easy to drink, yet serious.