From 2017 Rioja Young Winemaker of the Year (TIM ATKIN RIOJA 2017 Special Report)
In 1991, after a century of working the land and as a result of the natural evolution of a family which has given its heart and soul to vine growing, the family of Miguel Blanco embarked on their personal project: to turn the fruit of their vines into wines with a marked personality of their own.With the passing of time and the incorporation of their sons, Arturo and Kike (from whence the name of the wine cellar derives), the project has taken on an even more personal nature. Now they are the ones charged with transmitting to their wines that essence of the «Vigneron» which their parents began.
The village of Ábalos, at the foot of the Sierra Cantabria mountain range is where we can find the vines used for making Pies Negros. The chalky soil and, in particular, the Atlantic climate prevalent in the district, give this wine its particular style and freshness. Traditional destemmed fermentation method. The name comes from the traditional treading of the grapes which they still do in bare feet. Grape varieties: 90% Tempranillo and 10% Graciano.
“It’s a modern take on Rioja showing bright black cherry fruit – the oak is not obvious and gives ripe, soft tannins with a smooth mouthfeel.” Decanter