The 2018 Pies Negros was produced with grapes from the Sierra Cantabria in the village of Ábalos, so another village wine, even if it won't get the official qualification, as they don't have a winery in Ábalos! It's a blend of Tempranillo with 15% Graciano fermented with destemmed but uncrushed grapes with indigenous yeasts, and it matured in 500-liter oak barrels for 12 months, except for 10% of the volume that was kept in concrete for that time. This didn't stop growing in the glass, and the aromas are subtle and elegant. Since they started working with larger oak containers, they had to learn to work under more reductive conditions; they now seem to have mastered it, at least in some of the wines, like this one. The wines are subtler and less immediate than the wines aged in barrique, and this long-cycle vintage has a tendency toward this profile of wines. The palate is very balanced and fresh, with a core of red fruit, with bright flavors and very good precision.
Score: 93 points -- Luis Gutierrez, The Wine Advocate, 2020