I also tasted the very young 2020 Sela, an aromatic and velvety red with enough spice to balance the fruit and make it very attractive. It has some dusty tannins that should not be noticeable if you drink it with food.

They like the 2019 Sela, darker and more intense as a result of a warm and dry, low-yielding vintage, produced with the usual 94% Tempranillo, 3% Graciano and 3% Garnacha from 15- to 30-year-old vines and matured in French oak barrels for 12 months. It has 14% alcohol and a pH of 3.71. It's aromatic, expressive and open with notes of wild berries, herbs and spices and a medium to full-bodied palate with ripe, round tannins. Approachable. 95,000 bottles produced. It was bottled in July 2021.

I liked the result of the cold, rainy and challenging vintage, which resulted in the 2018 Sela, a wine with less alcohol, 13.5%, and more freshness, lighter, a little more herbal but to me fresher and with more character and more integrated oak. It's a blend of Tempranillo with 3% Garnacha and 2% Graciano matured in French barrique for 12 months. It is drinking well and is ideal for food and wines by the glass. They produced a little bit less, 88,500 bottles. It was bottled in July 2020.

The lightest of the wines here is the 2017 Sela, a wine they think is destined for the by-the-glass market and light foods. It was produced with grapes (mostly Tempranillo but always with small percentages of other grapes, 3% Graciano and 2% Garnacha) fermented with indigenous yeast and matured in French oak barrels for 12 months. It has a clean and precise nose, the house style, with ripe fruit and oak but without any excess, quite balanced and with freshness and enough power. Very tasty and easy to drink. 84,000 bottles produced. It was bottled in July 2019.

The blend of this entry-level red from Rioja changes with the year, and the 2016 Sela is 87% Tempranillo, 7% Graciano and 6% Garnacha, reflecting a cooler year. The aim here is to produce a delicate and pleasant wine to have by the glass or with starters. It fermented with indigenous yeasts and matured in oak barrels for 12 months. It's young and fruit-driven, has good freshness and is easy to drink, with almost unnoticeable tannins. 69,200 bottles produced. It was bottled in May 2018.