The village white 2020 3 Miradas Vino de Pueblo shows hints of youth and a tender profile with aromas of apples and green almonds. It aged under flor in concrete tinaja (amphora) for eight months. It's mild and silky with medium ripeness at 13.5% alcohol and with good freshness and balance. 40,000 bottles produced. It was bottled in July 2021. It should put on some weight with a little more time in bottle.

The just-bottled 2018 3 Miradas Vino de Pueblo is the village blend from Riofrío Alto and Cerro Macho from the much cooler 2018 vintage. There were notes of youth here, apples and green almonds, soft and tender, still quite fruit-driven and without the spicy and nutty notes that should come later with some time in bottle. However, 2018 is a much cooler year, and in years like that, the wine is more expressive of the soil and the effect of the flor yeast is milder when it comes to aromas and flavors. It's noticeable in the texture, where the wine was sharper to start with, but it has been sharpened more by the effect of the veil. 30,000 bottles produced.

The full clusters of Pedro Ximénez used for the production of the 2017 3 Miradas Vino de Pueblo were pressed and then the juice fermented in tinaja (amphora) or were foot trodden in open plastic bins, and the wine matured under a veil of yeast for eight months. 2017 was a warm and dry year with a short crop of very ripe grapes. This is the blend of all the different plots, therefore the village wine. This is the most expressive of the 3 Miradas wines I tasted, with a more developed nose and more aromas reminiscent of a Fino, with the nutty and spicy notes from the aging under flor amplified by some time in bottle. It's also a year that seems to be developing at a little bit of a faster pace, and the wine shows superb right now. Think of this as a light Fino with 13% alcohol. 20,000 bottles produced.

The one wine that should be easy to find is the 2016 3 Miradas Vino de Pueblo, from young PX aged under flor for eight months. It's a village wine obtained by blending the six wines that were also bottled separately, from the Riofrío and Cerro Macho zones of Montilla, fermented with and without skins. The wines matured under a veil of flor yeasts for eight months. The effect of the flor is still very subtle and it should grow in bottle, as I've seen with the first wines of this style bottled by Navazos-Niepoort. The palate shows the austerity of the limestone soils, with great purity and a long finish. 13,000 bottles were filled in July 2017.