The Tinto counterpart to the Pícaro Clarete is a co-fermented blend of Tempranillo with Albillo, Garnacha, and Bobal – fruit strictly selected from parcels chosen for their quality and response to vintage conditions. In warmer years, cooler sites are favored, and in cooler vintages, warmer sites are utilized. All these sites have soils of gravel and heavier clay, which in a dry climate like Ribera del Duero prevents vine stress and promotes an even and simultaneous ripening of both fruit and stems – vitally important for whole-cluster, natural fermentations.
