Navatalgordo is a new village wine from the dynamic duo of Fernando García and Daniel Gómez Jiménez-Landi showing higher acidity due to the quartz rich soils. Hand harvested and partial whole cluster pressed, followed by a 35-40 day maceration, natural yeast fermentation in open oak vats or French oak barrels, aging in 30-60HL oak vats, 500–700L French oak barrels, and amphorae. Bright red-fruited, hibiscus, spicy with vigorous zip and tension. Captivating and cellar-worthy (10+ years).