Another project of Peter Sisseck, of Pingus fame, the 17-hectare high-altitude site produces wine using fully biodynamic and organic methods. The estate wine showcases Tinto Fino (local Tempranillo) blended with the French varietals (Cabernet Sauvignon, Merlot, Syrah, Petit Verdot, Cabernet Franc and Malbec). Manual vineyard work, indigenous fermentation and aging in French oak ensure wines of power, balance and length.