Limited production aged Tempranillo release direct from the cellars at Valenciso.

Fruit from two small parcels go into a single 50-hectolitre concrete tank for five years. It was then put to rest for 40 months in low-toast Caucasian oak. Always bottled 10 yers after harvest, hence the name (which translates as '10 years after').

The extended aging in concrete results in no loss of colour and has only seemed to intensify the wine's fruit purity and aromatic expression. Meanwhile the striking palate is both silky and savoury with a wonderful harmony of all components. It remains incredibly fresh and youthful, with blackcurrant and pine-scented fruit and a deep core of iodine-like complexity and fine tannins to close. Something very, very special.