PIES NEGROS

Named 'black feet' for the traditional grape treading they still do here, this Tempranillo with a dash of Graciano is from vines planted in 1920. It's a modern take on Rioja showing bright black cherry fruit - the oak is not obvious and gives ripe, soft tannins and a smooth mouthfeel. Rating: 90 Sarah Marsh MW, Club Oenologique Magazine (Dec 2016)

The 2014 Pies Negros is Tempranillo with 10% Graciano from vineyards in the zone of Ábalos, a village wine, aged for 11 months in 225- and 500-liter oak barrels with 5% of the volume kept in cement. There is a faint lactic touch, contained ripeness and imperceptible oak. The palate is juicy, fresh and nicely balanced with a dusty texture and elegant rusticity; it is less extractive than in previous years, much better balanced. A red with character and more relaxed than before. Very good value. Rating: 90 Luis Gutierrez, www.robertparker.com (Dec 2016)

The village of Ábalos, at the foot of the Sierra Cantabria mountain range is where we can find the vines used for making Pies Negros. The chalky soil and, in particular, the Atlantic climate prevalent in the district, give this wine its particular style and freshness. Traditional destemmed fermentation method. The name comes from the traditional treading of the grapes which we still do in our bare feet. From vines planted between 1920 and 1985, 90% Tempranillo and 10% Graciano, at an altitude of 550-620 metres, onl chalky clay. Drinking range: 2015 - 2020Winemaker's notes (Mar 2016)