Camino de la Frontera comes from an ancient northwest-facing vineyard in the Parque Natural de Los Arribes del Duero – planted mostly to malvasia and verdejo, there is also a little Puesta en Cruz, an incredibly rare white variety endemic to Fermoselle. The 130yo vines are on steep, difficult-to-access, 650m terraces with granitic soils of a sandy loam texture; here the work can only be described as heroic – relying solely on manual labour there are no shortcuts for applying organic treatments and natural preparations. Harvested at the beginning of September, the grapes are destemmed and lightly crushed to macerate on skins for 4 days before pressing, the wine then rests in 500ltr chestnut barrels for 12 months and is bottled unfiltered with a minimal dose of sulphur (15mg/l total). This is an extremely detailed wine which gently unfurls to reveal its full aromatic depth and minerality.