"It's a blend of 75% Monastrell, 20% Giró, 3% Bobal and 2% Arcos from a single vineyard planted in 1981 at 615 meters in altitude. The grapes fermented together in stainless steel and tinaja with 30% full clusters and matured in tinajas from Padilla for three months. Once again, I tasted the bright ruby-red 2023 Lo de Pepitín, which felt very young when I tasted it last year. It has developed more complexity and comes through as fresh and harmonious, with floral notes, hints of red fruit and aromatic herbs. It has a medium-bodied palate and fine tannins and is fresh and elegant. - Luis GUTIERREZ"
- Wine Advocate (December 18th 2024), 92+ pts
"The single-vineyard red 2024 Lo de Pepitín is clean, harmonious, young, floral and very attractive. It comes from vines planted in 1980, a blend of 78% Monastrell, 18% Giró and 4% Bobal co-planted on 1.6 hectares ofred limestone soils at 615 meters above sea level. It fermented with a sandwich of 15% full clusters that were foot trodden, destemmed grapes and another 15% full clusters on top, in a 2,000-liter stainless steel vat and four Padilla tinajas with indigenous yeasts and a soft extraction. It matured in equal parts in 500-liter oak foudres and a 1,600-liter tinaja for eight months. It has an elegant profile closer to a Garnacha (Giró) than a Monastrell. It's fine-boned, medium-bodied and has very fine and elegant tannins, with contained ripeness and 13.45% alcohol, keeping the poise, freshness and balance with a pH of 3.45. 2,500 bottles produced. - Luis GUTIERREZ"