Rare is the Rioja that's vinified with natural methods in the vineyard and the cellar - but alas, here is a great example. Partial carbonic maceration and fermentation in concrete vats allows for a great deal of lightness and freshness even for a joven-style. Black cherry, cassis, cracks of fresh pepper and touches of juicy plum and dried fig. Feather-light tannins, medium-bodied. So nice.