The vineyards profit from extra altitude and compelling geology but are exposed to the winds, rains, and extreme conditions typical of mountain viticultural zones ('Tentenublo' is the local name for the ringing of bells meant to ward off hail storms).

Grapes were harvested manually then pressed gently with a manual basket press, fermented with native yeasts in a mix of 500L Hungarian and French oak barrels and in concrete tank, then aged on the lees for five months.

Loads of character and finesse, it is fresh and chiseled, with silky florals and delicate white fruits that combine for a mouth-watering, mid-weight, swoon-worthy white. Printed on the labels of Tentenublo Tinto and Blanco, alongside the name ‘Rioja’, is the winery’s own abbreviation: V.L.A.V. This is a message that you are about to open a bottle of Vino Libre de la Aldea de Vinaspre (“Free Wine from the Village of Viñaspre”).