Los Conejos Malditos Tempranillo Carbonico

A bright, joyfully expressive take on Tempranillo from old vines in Castilla–La Mancha. Made entirely from Cencibel (the local Tempranillo clone), this wine leans into freshness and florals thanks to carbonic fermentation, while still carrying the depth that comes from 50-year-old vines rooted in limestone and clay.

Whole clusters are spontaneously fermented in small stainless tanks, then gently pressed using the traditional lágrima y corazón method—free-run juice first, followed by the wine released under the grapes’ own weight. The result is lifted, silky, and dangerously drinkable.

Expect exuberant aromatics of violets and candied red fruit, a plush, velvety palate, and barely-there tannins with a fragrant violet finish. Light on its feet, but not simple.