The 2017 Tres Patas was produced with Garnacha from the village of El Real de San Vicente. The grapes are sourced from five different vineyards on granite soils and fermented with 100% full clusters after a seven-day cold soak in 1,500-liter oak vats. It matured in 500- and 600-liter oak barrels for 12 months. The nose reflects the ripeness of the year, with notes of candied berries, red and black, spices and an earthy touch. The palate is medium-bodied and juicy, with grainy tannins and mellow acidity. 18,900 bottles produced. It was bottled in October 2018.