Dionisio farms 20 hectares of middle aged vines and has done so following organic principles for many years. He also employs elements of biodynamics - especially the use of the lunar calendar. The soils here are limestone heavy (unusual for Valdepeñas) and yield wines that are structured and lifted. All of the wines are made in old Tinajas (clay amphora), the reds going through both fermentation and maturation, whilst the whites are fermented in stainless steel and then transferred to Tinajas. Nothing is added to the wines at any time except for low levels of SO2 at filling. Exactly what you'd expect from a simple Tempranillo for the table; dark plummy fruit, savoury spice and rustic tannins.