Isart’s old, low yielding bush vines lie around the small village of Valdilecha, and his estate is named after the historic nickname of the area—La Maldición: ‘the curse’. It was called this by the locals as it was so difficult to eke out a living from such isolated, high-altitude rocky soils. Applied here, Isart’s organic viticulture, pick-on-freshness, natural yeast, lo-fi regime results in wines that are as juicy and fresh as they are delicious, yet they are certainly more straight-shooting and thirst quenching in style than the Bernabeleva wines; a reality that is reflected in their pricing.
Now simply labelled Tinto Fino (the wine was previously called Tinto de Valdilecha), this is a blend of 80% mature-vine Tempranillo (from Valdilecha at 780 metres) with the local white grape Malvar (from Belmonte at a similar altitude) making up the balance. The vines are all biodynamically reared and the grapes hand-harvested. Both varieties were co-fermented with natural yeasts, then the wine spent 20-25 days on skins and was aged in cement and stainless-steel tanks.