I also tasted two vintages from their first Garnacha from Gredos, starting with the 2014 Piélago, a village wine sourced from four vineyards on granite soils in the village of El Real de San Vicente. It fermented in open top oak vats with indigenous yeasts with full clusters followed by malolactic in barrel, and the wine matured on the lees in the usual combination of 500-, 1,500- and 3,000-liter French oak barrels for 15 months. It showed vey high ripeness, touching the black fruit spectrum, with something earthy, balsamic and medicinal in a rustic way. The palate doesn't show very good balance—there are some herbal aromas and some bumpy tannins. A bit of a disappointment; I preferred the 2015 Sotorrondero from this year. 6,470 bottles were filled in March 2016.