I had two vintages to compare of the entry-level red, including the 2015 Bajondillo, a blend of 85% Garnacha, 10% Syrah and 5% Cabernet Sauvignon from Méntrida. The varieties fermented separately in stainless steel vats with some 30% full clusters with indigenous yeasts. It matured for six months in oak vats and tank before bottling. It's quite ripe and a little blurry. The palate has some dry tannins and very ripe fruit. 85,250 bottles produced.