(2016) Dining in the excellent El Asador de la Finca in the small hill town of Camella, my first choice wine from the list was unavailable, so to accompany the fillet of beef and fillet of Iberico pork we’d ordered I asked the waiter to recommend a local wine. He jumped straight to this inexpensive red at 14 Euros on the list. It turned out to be a somewhat surprising choice given the food, but as a wine it was pretty good. It is Listán Negro, made with 100% carbonic maceration (as in Beaujolais) and no oak, leaving it fragrant, fruity and relatively light. I enjoyed its elegance, its soft tannin structure and its balance, as well as its buoyant black berry fruit, though it barely stood up to the excellent barbecued steak.