The oaked cuvée 2018 Amador Díez reminds me of the old barrel-fermented wines from Rueda from the 1990s, with notes of sweet spices, caramelized orange peel and white flowers, quite showy and expressive, juicy but fresh, like the vintage with volume and balance. It should continue integrating the oak aromas and flavors with some more time in bottle. 2,869 bottles were filled in October 2019. It's evolving at a slow pace.

I find the 2017 Amador Díez to be very oaky; it is dominated by ashy aromas, smoke and toast and the combination of bitter flavors from the oak and the variety. 2017 is only the second vintage of this wine, as it was not produced in 2016. They used new 500-liter French oak barrels for the fermentation and aging of eight months with lees, which I'm not sure was such a good idea, as the new oak seems to have overpowered the wine. For fans of oaky whites. 3,000 bottles were filled in February 2019.

A pure Verdejo from their oldest vines, the 2015 Amador Díez has a creamy nose with sweet spices and a lactic touch. It fermented in 500-liter oak barrels for 40 days and matured sur lie for eight months with batonnage. Unfortunately, the aromas and flavors are mostly about the barrel, and the wine feels quite light and clean, with a faint bitterness on the finish. 3,000 bottles were filled in February 2016.