In the heart of Utiel-Requena, in southeastern Spain at the mouth of the Estenas River and at the foot of the Sierra del Remedio mountains, lies Vera de Estenas Winery. They specialize in old vine, bush trained Bobal that grows on clay-calcareous soils with river stones. The grapes are harvested by hand, parcel by parcel over multiple passes to ensure optimal ripeness. They are destemmed and macerated on skins for about 12 days in concrete tanks with daily pump-overs until primary fermentation with native yeast is complete. The wine is gravity-fed off the skins to complete malolactic fermentation for about 3 months also in concrete then transferred to used French oak barrels to mesh and breathe for an additional 5-6 months before bottling. The result is a medium-bodied, earthy, mineral driven red with ripe Damson Plum, slightly dried forest berries and firm tannins. Pairs well with Pinchitos Morunos, Moorish meat skewers with cumin and coriander or a Manchego veggie cheeseburger.