After discovering the potential of the various terroirs of the Gredos granite mountains (close to Madrid), Daniel Ramos and his wife Pepi established themselves in the town of El Tiemblo where they've been making wines since 2010. A proponent of less-is-more, Daniel Ramos practices organic farming, and in the cellar, uses native yeast and slow maceration, with no filtering or fining, and with minimal addition of sulfur at bottling, resulting in wines of expression and character.
 
This cuvée is sourced from old vines of  Garnacha (60yo) in the the Gredos hills, the 'KΠ' Amphorae is an uber traditional wine, in terms of production as the wine is made in large clay vessels, of approximately 1000L in volume. This natural and very slow fermentation and gentle maceration is key. From harvest in September, the wine takes a month to ferment to dryness, and is then left with the skins until the following summer (usually July). The cap slowly sinks through the vessel, acting as a natural filter.