The 2019 Tinto was a blend of mostly Bonarda and Barbera from grapes picked the first week of March at 13.2% alcohol and with mellow acidity. It fermented in concrete eggs after the full clusters were foot trodden and matured in those eggs for eight months. It has notes of Mediterranean herbs, aniseed, fennel, esparto grass and thyme, less floral and a very juicy palate with fine-grained tannins.