'The estate red 2016 Reserva comes from a late growing season and was produced with local varieties like Tempranillo, Garnacha, Graciano and others from their 86 hectares of vineyards at 590 to 805 meters in altitude on limestone, sandstone and marl soils. The grapes were picked late with good ripeness and health and fermented with natural yeasts in stainless steel and open-top oak vats and then matured in oak containers of different sizes for 20 to 21 months. These are more classical wines, with a more evolved nose, with high ripeness and some balsamic and medicinal notes. It has a dusty palate with Nebbiolo-like tannins.' 93 points, Robert Parker's Wine Advocate.