Los Conejos Malditos Tempranillo

The name “Los Conejos Malditos” literally means “the damned rabbits” — a cheeky nod to how the local rabbit population keeps chomping away at the old vines in the estate of Más Que Vinos in Castilla (Toledo), Spain.  The wine is made 100% from the Cencibel clone of Tempranillo and is crafted via carbonic maceration — a method where whole grapes ferment in a carbon-dioxide rich, low-oxygen environment, producing bright fruit-driven aromas, low tannin structure and a vibrant, easy-drinking profile.  Expect aromas of red berries, violet pastille, and candy-fruit topped with a silky mouthfeel and subtle spice.  Because of the carbonic maceration style, this wine is meant to be enjoyed relatively early when its vivacity is at its peak, rather than long-term cellared.