(2016) A short maceration and fermentation in concrete tanks, followed by one year in barrel (10% new). It is 100% Listán negro and comes across as quite fruit-forward and concentrated - delicious, and seems fruitier and more dense than the 2013, though without the sense of Atlantic-influenced alertness. Drink: 2015-2020

(2016) A blend of 80% Listán negro with Tintilla (closely related to the Trousseau variety of Jura) and a little Listán Blanco, only 40% sees older 500-litre barrels. Pepper and mineral freshness, very sappy, with lots of pepper and cherry in the mouth, and a briary freshness. Drink: 2015-2020

(2016) 70% Listan Negra fermented in tank, 30% Tintia aged one year in older barrel. From a warmer year, and sandy soils over the volcanic base, the vineyards at 475 to 550 metres. This is more solid in a way, arguably more orthodox, with that bloody and gamy character, such delicious spice and depth red fruits flirting with black fruit for the first time. Drink now - 2020.

(2016) A vineyard of Listán Negro, ungrafted vines between 80 and 150 years old, that is exposed to evening sun, making it a particularly warm and sunny site. Roberto thinks this wine needs more time in barrel to round it out, so this 2011 is current vintage (similar vintage conditions to 2013). A softer ruby color, then plenty of  violet bouquet which Roberto says is a result of low pH and high acidity. Again meaty and a little more vanilla and elegant on the palate, deliciously together though just missing that startling freshness of the best wines here.

(2016) Made in concrete tanks with a short maceration, followed by one year in barrel. It is 95% Listán negro with some Listán blanco "and others," according to the winemaker. A hint of gamy character to this, something a little wild and exotic, that dry cherry extract on the palate gives it lovely energy and lift, the minerality and cool Atlantic influence obvious and delicious.