Emilio Moro’s easy-drinking tempranillo is sustainably grown on a third-generation vineyard overlooking the renowned Valladolid region. The region’s clay soil gives it a lingering smooth dark chocolate, blackcurrant and ripe strawberrys. Think ripe blackberry, anise, and fresh earth. It has an almost cherry red color with purple hints due to it being a young wine. Try this wine with Manchego cheese, white beans with shreds of pork rib or a Tenderloin Steak with Mushroom cream sauce.