From a tiny vineyard of 0.2 hectares of mixed Garnacha Blanca and Garnacha Gris planted on sandy quartz and sandstone, El Tamboril is a remarkable example of how Spain has begun to redefine itself as capable of producing white wines that rival those of Germany and Burgundy. Hand-harvested and whole cluster pressed directly into a small oak vat for a natural yeast fermentation followed by 14 months in a concrete egg. 400-800 bottles made each vintage – due to elevation and the threat of frost.
