The red 2018 El Mondongo is a co-fermentation of the plots that give more garrigue notes to the wine, mostly old-vine Garnacha with 5% other grapes (Provechón/Bobal, Moristel, Garnacha Blanca, Miguel de Arco) from four plots in the village of Villarroya de la Sierra. It fermented with 20% full clusters in open-top stainless steel vats and matured for 15 months in a mixture of concrete and Flextank eggs. It has a Mediterranean character, with balsamic herbal notes (almost eucalyptus), with a touch of licorice, developing more spice aromas as the wine sat in the glass, nutmeg and cola nut. It has a forward personality, generous, expressive, ripe but balanced with some savoriness from the stems. The tannins have the chalky texture and a salty twist. 4,960 bottles produced. It was bottled in February 2020.

The new 2015 El Mondongo is a blend of Garnacha with 15% Syrah and a little Bobal and Garnacha Blanca from the old vineyards. This was sourced from five different plots on limestone-rich soils, fermented with indigenous yeasts in open stainless-steel pools with punching down, malolactic with the skins, and then aged in egg-shaped vats for some 15 months on the lees. There is an herbal, stem-like sensation, but they destemmed all the grapes. The aromatics of the Syrah is quite noticeable, perfumed and elegant, mixing violets with black cherries and a touch that made me think of a Touriga Nacional. They harvested early to compensate for the dry and warm vintage and the result was a lot of freshness in the wine, while achieving perfect ripeness and juicy, chalky tannins. 9,300 bottles were filled in May 2017. It's sold without appellation (and the vintage is not visible on the label) because it's produced outside the boundaries of Calatayud.