Varieties: Tinta Fina (Tempranillo), and to a lesser extent we also find Garnacha, Albillo Mayor, Bobal, Monastrell and Graciano. Vineyard: Small old plots of land between 80 and 90 years old, located in the Páramo de Corcos at 960 metres above sea level, in Moradillo de Roa. A historic town with a great winemaking tradition where El Cotarro is located, one of the oldest winery districts in the denomination, whose legacy dates back to the 15th century. The soils are pebble with a lower layer rich in clay substrate, allowing for very well-drained soils on the surface, while the clay found in the depths maintains freshness in the driest and hottest months for the vineyard.Harvest: Manual harvest on October 9.Production: Fermentation and maceration in a 9,000-kilo vat, at a temperature of 28ºC, for 3 weeks. Malolactic fermentation in a 5,000-litre European oak vat.Aging: 12 months in a 5,000-litre European oak vat.Content: 15% Vol.TECHNICAL INFORMATIONVisual: With a very high layer, it shows picota cherry tones with slight dark nuances of evolution in the rim, formed during its aging phase. It shows great clarity and brightness in the glass.Nose: Of great aromatic intensity, it elegantly combines notes of ripe fruit with nuances of oak, highlighting tones of cocoa and dark chocolate. In the background, more complex notes of orange peel and certain aromatic plants can also be appreciated, together with a hint of ripe plum.Pale: It shows great structure, characteristic of Tinta Fina, although its entrance is sweet and pleasant. The power of the grape is reinforced by the interaction with the oak, thus generating sensations of amplitude that are transferred throughout its passage through the mouth. It is a reflection of the maturity induced by the boulders of the moor with the accumulated sun during the day, thus generating that special warmth to the grape and those tactile sensations of great kindness.