(2025) 100% Mandilaria, this has four days pre-fermentation soak at a temperature of 10°C, then remontage during the alcoholic fermentation. For the next six months in stainless-steel, lees were stirred weekly. Medium density crimson in colour. The nose has a dry, cranberry fruit character with sour cherry. It's a little bit gamy, for me a slightly off-putting nod towards a mousy character. In the mouth the sweetness of the fruit is striking, plum and bitter orange notes. Slightly gamy in character again, with inky tannins and good acid balance. It's an interesting wine. Being unfamiliar with the Mandilaria I cannot say whether or not it is typical.