(2016) Made from Baboso Negro (also known as Bastardo, introduced from Portugal, possibly as long ago as the 15th century). Fermented in small plastic tanks because there is so little of it, it has meatiness and fruit from soils with clay and iron. Quite soft on the palate, there is sappy freshness and the fruit in the background is submerged by the peppery minerality. Drink: 2015-2020