David Sampedro Gil is a fifth generation vine grower and winemaker from Elvillar, a little village located in the Rioja Alavesa where he focuses on biodynamics. In addition to Spain, he makes wine in the Mosel (Germany) when he can as well. Together with his wife, Melanie, they have only a production of 10,000 bottles for each wine they make. For this tinto, which is blend of village plots, it is 85% Tempranillo, 10% Garnacha, 5% Viura. The grapes are harvested manually, destemmed and placed in concrete tanks where the fermentation starts naturally with indigenous yeasts. The wine is aged in 225 and 500-liter oak barrels for 18 months. The oak is very integrated and neatly folded into the fruit, which is ripe (without excess), reflecting a warm and ripe year, nicely balanced with some peachy aromas. The palate is medium-bodied and reveals fine-grained tannins.