“It was begun by Cecilia Puebla and Nacho Gutierrez, two exporters of tiny Spanish producers. Despite its potential, few Ribera del Duero winemakers have shifted away from the powerhouse style of a decade ago, so Cecilia and Nacho couldn’t find Ribera wine they were willing to export. So they decided to make their own, from nearly 100-year-old head-trained vines in the town of Gumiel de Mercado. They fermented “Limited” in concrete vats using only ambient yeasts, then aged it for 12 months in a combination of French and American oak barrels.”

Spain

• REGION: Ribera del Duero

• SOIL: Chalk & Limestone

• FARMING: Sustainable

• BLEND: Tempranillo

• ALCOHOL: 13%

• OAK: French & American Barrels