Cazapitas tells a story of duality. David’s story in Barbanza, and Juan’s in O Rosal (Rías Baixas). A duality that began as a shared adventure back in 2013, when the two of them decided to make homemade wine in a 50-litre beer tank, simply to see what would come of it. The result took them by surprise and, little by little, they began to take winemaking seriously, professionalising their work and gradually increasing production.
 
This is a cuvée Juan makes by rescuing an indigenous Condado variety called Pedral. Traditionally, it was a grape that produced quite extracted wines, with closed and slightly dirty aromas in their youth; but with time, it could turn into something fantastic. That’s why Juan steps away from heavy extractions and vinifies it fully destemmed aiming for a fresher, more aromatic profile with near-immediate drinkability. It stands out for offering aromas of ripe red fruit with herbal, aniseed and floral nuances. The palate is broad  but very lively and full of freshness.