Pies Negros is a reference to the tradition of foot stomping grapes to gently release the first juice, allowing natural yeasts to begin fermenting the wine. It speaks to how this wine is made, but also provides a sly reminder of how rare such small-scale winemaking has become in the Rioja, where big business and industrial agriculture dominate, and architecture often trumps viticulture. Made from two separate plots, planted on limestone and clay at around 550 metres altitude.