The Bernal Garcia-Chicote family have always been growing grapes on their sandy soiled vineyards near their home in Pedro Muñoz. In 2001 the two sons decided to convert their olive oil press building into a wine cellar. From the beginning they used 100% “hairy tempranillo” a clone of the mainstream vine (it’s the leaves that are hairy – not the grape) with smaller berries and higher concentration, hand-picked early in the morning from their own bush vines. They have continued the local traditional methods of winemaking with extended maceration to achieve maximum expression and oak aging.
Their wines have always been very expressive, with earthy tannins, velvet smooth with a long almost over ripe aftertaste. In 2007 they started using 300 litre oak barrels and finally in 2010 they worked organically in the vineyards, these grapes produced their first organic wine in 2013.
Tasting Notes: Dense, dark garnet red, cherry, blackcurrant and a hint of rum. Well developed, smooth velvety tannins with a ripe fruity aftertatste.less