Vinos de Madrid DO

Medicinal cherry, strawberry jam and smoked cocoa run through a juicy palate framed by light, sticky tannins. The wine is made entirely from Garnacha grown biodynamically in the Sierra de Gredos. Fermentation uses whole bunches and a short maceration. Fruit comes from cooperative growers, with Dani Landi and Fernando García selecting grapes and advising on the winemaking. The youthful, exuberant profile suits sweet-glazed ribs.

Juicy red fruit appears with violets, herbs and spice. The palate is mineral, salty and finely textured, with freshness, depth and a chalk-and-granite character. Fermentation and maturation both take place in oak vessels of different sizes, using Garnacha from Las Rozas de Puerto Real. Production totalled 53,478 bottles, and bottling took place in August.

Old bush vines grow on granitic, sandy-loam soils. The grapes are harvested by hand and sorted on a table. Fermentation uses indigenous yeasts, and maturation lasts ten months in five-hundred-litre French oak. The wine is bottled without fining or filtration. Cherry colour accompanies floral notes, plum, scrubland and mineral character. The profile is fresh, lively and aromatic, with a long finish.

Light, dry and rustic in the best sense, with an easy flow and enough freshness to keep the palate lively. High-elevation Tempranillo gives the wine its structure, while Malvar from similarly elevated vineyards adds lift to the blend. The texture is unforced and approachable, closing cleanly with gentle grip and a distinctly thirst-quenching feel.