The textbook red 2020 Mauro comes from a cooler year with freshness and balance. It's powerful and ripe with 14.5% alcohol and a medium to full-bodied palate that reveals a juicy and creamy wine with very good balance and drinkability. It was produced with Tinto Fino/Tempranillo and 15% between Cabernet Sauvignon and Syrah, and it fermented in stainless steel with indigenous yeasts and matured in barrels and foudres of different ages for 15 months. This is a very drinkable vintage of Mauro with very good balance and stuffing and, therefore, aging potential in bottle. 300,000 bottles produced and bottled in one single lot in April 2022.

2019 was a mild and dry year with 20% less rain than 2018. The 2019 Mauro was selected from their 90 hectares of organically farmed vineyards and fermented in stainless steel with indigenous yeasts. It is mostly Tempranillo with a touch of Cabernet Sauvignon and Syrah that adds freshness and floral aromas. It's a lighter and more approachable vintage than 2018, a more immediate wine, more approachable but in a way less complex. 300,000 bottles produced. It was bottled in April 2021 after 15 months in French and American oak barrels and foudres.

I tasted two vintages of some of the wines, which makes for a very interesting comparison of the character of each year. The 2018 Mauro, from a cool and rainy year, is fresher than the 2019 I tasted next to it. It's a blend of 90% Tinto Fino or Tempranillo and 5% each Cabernet Sauvignon and Syrah from certified organic vineyards, and it fermented in stainless steel with indigenous yeasts and matured in French and American oak barrels and foudres for some 15 months. It's serious and a bit closed, going in a way to the style of the Mauro from yesteryear, perhaps a little more floral and aromatic. It feels younger and less developed than the 2019. It's powerful and has finesse and balance, with depth and complexity. 300,000 bottles produced. It was bottled in May 2020.

The 2017 Mauro, from a very challenging year, feels like a real triumph over the conditions of the harvest, as they had some zones where they didn't have any frost. The wine feels complex and with moderate acidity. Furthermore, they now use 4,000-liter oak foudres for the élevage of part of the wine. This some tannins, and it has grip and balance, a chalky texture and a dry, serious finish. They did shorter macerations and managed to keep the freshness. They were able to keep the volume to 299,000 bottles.

The eponymous 2016 Mauro is mostly Tempranillo (or Tinto Fino) with some Syrah from 80 hectares of different vineyards, mostly in the villages of Tudela de Duero, Traspinedo and Santiba?ez. It fermented in stainless steel and matured in French and American oak barrels and foudres for 15 months. 2016 is a cooler, more Atlantic and more drinkable vintage with contained ripeness, fine tannins and nice balance. 300,000 bottles produced. It was bottled in April 2018.