There's definitely more influence in the 2016 Crianza from its time in oak. It's a ripe pure Monastrell, with plenty of spice and smoky notes and a dry palate with dusty tannins and a slightly bitter finish. For fans of oaky Monastrell. 8,000 bottles were filled in January 2018.

There is also a 2014 Crianza, a category I don't remember at this address. It's pure Monastrell fermented in stainless steel with indigenous yeasts and matured in French oak barrels for 12 months. It felt very balsamic, with plenty of cigar ash and incense aromas, oaky and quite a contrast with the rest of the range. In a way, it made me think of a generously oaked Rioja. The palate revealed some dusty tannins and a dry finish that would require some food and/or more time in bottle. I prefer the rest of the range, but fans of oaky reds might prefer this one. 8,000 bottles were filled in December 2016.