I tasted two vintages of some of the wines, which makes for a very interesting comparison of the character of each year. The 2018 Mauro, from a cool and rainy year, is fresher than the 2019 I tasted next to it. It's a blend of 90% Tinto Fino or Tempranillo and 5% each Cabernet Sauvignon and Syrah from certified organic vineyards, and it fermented in stainless steel with indigenous yeasts and matured in French and American oak barrels and foudres for some 15 months. It's serious and a bit closed, going in a way to the style of the Mauro from yesteryear, perhaps a little more floral and aromatic. It feels younger and less developed than the 2019. It's powerful and has finesse and balance, with depth and complexity. 300,000 bottles produced. It was bottled in May 2020.