Ábalos has always been Tom Puyaubert’s most significant source, a position further cemented by the addition of his new parcels in La Mimbrera, Carrapeciña and El Hoyo. This villages-level wine is a blend of 80% Tempranillo, 10% Garnacha and 10% Graciano drawn from a dozen old-vine plots entirely from Ábalos, in the lee of the Sierra Cantabria ranges.
Co-fermented naturally in cement vats, the wine underwent a short, post-ferment maceration of one week. Then, the wine was matured for one year, half in 600-litre demi-muids and half in barriques. It’s a richer, deeper and more structured Rioja than the Bozeto, and there is good vibrancy and freshness from the limestone soils and altitude of the vines.