The 2020 Albillo Real was produced with grapes from two vineyards planted at some 600 meters in altitude in the village of Almorox in the province of Toledo. It had a 24-hour skin maceration with stem contact and then fermented with indigenous yeasts in used 300- and 500-liter oak barrels, where it matured for 10 months. It's ripe at 14.3% alcohol, and it has a pungent nose of dry herbs (mostly esparto grass), along with a creamy touch, a round, fleshy mouthfeel and a tasty finish with savory notes of pollen. 700 bottles were filled in May 2021.

The 2019 Albillo Real is the only example of the variety bottled under the Méntrida (Toledo) appellation. It was produced with grapes from two vineyards planted at some 600 meters in altitude in the village of Almorox in the province of Toledo. It had a 24-hour skin and stem contact and then fermented with indigenous yeasts in 300- and 500-liter oak barrels and matured in those used oak barrels for 10 months. Despite having less alcohol (13.5%) than the white from Cebreros, this feels riper and has more developed aromas, with a wide and expansive palate, coming through as soft and with moderate acidity. 2,030 bottles produced. It was bottled in July 2020.

The 2018 Albillo Real is the only example of the variety bottled under the Méntrida (Toledo) appellation. It's produced with grapes from two vineyards planted at some 600 meters in altitude in the village of Almorox. It had 24 hours of maceration with skins and stems and then fermented with indigenous yeasts in 300- and 500-liter oak barrels and stainless steel tanks. It matured in those used oak barrels for eight months. This is wider and slightly riper, from a warmer zone where they pick the grapes earlier, which often helps to keep the freshness. The color is golden, and the palate is wide and expansive, but with good freshness. It has the Mediterranean character of aromatic herbs and beeswax/pollen notes. 2,884 bottles produced. It was bottled in May 2019.

The 2015 Albillo Real, Arrayán's only white, was sourced from two plots of old vines in the village of Almorox (Toledo) at some 600 meters altitude on sandy soils. The full clusters had a one-day cold soak and then were pressed and fermented in a combination of 300- and 500-liter oak barrels and stainless steel tanks with indigenous yeasts. It matured in 300- and 500-liter oak barrels for eight months. It has notes of ripeness, yellow fruit, pollen and esparto grass as well as a tasty and balanced palate, with some toasty notes à la Meursault and good minerality. 2,597 bottles were filled in May 2016.

The only Albillo I know bottled within the Méntrida appellation of origin is this new 2014 Albillo Real from Arrayán, a white sourced from the village of Almorox (Toledo) at some 600 meters altitude. The full clusters had a cold maceration of one day before pressing and being fermented in a combination of oak barrels and stainless steel tanks with indigenous yeasts. The wine matured for seven months in 300- and 500-liter oak barrels. The nose is a combination of dry hay and straw aromas, yellow fruit and some creamy hints. There is some contained ripeness that shows in the palate where you have the round and glycerin volume, as well as some austere sensations, ending slightly bitter. 1,980 bottles produced.