GRAPE: 95% Tempranillo, 5% Viura.


VINIFICATION: Biodynamic farming. Manual harvest in 10 kg. crates. Manual selected. Spontaneus fermentation, yeast free, in open wood vat. 80% destemmed, 20% whole grapes. Naturally malolactic fermentation in used French oak barrels. Aged in used French oak barrels in large formats for 18 months on fine lees.

TASTING NOTES: Juicy, deep, tasty and fruity. On the nose appear black fruit (blueberries, blackberries, plums), sweet spices (cinnamon, vanilla, fine cocoa) and a touch of coconut. In the mouth it is structured, with silky tannins. Very fluid and easy to drink. Fleshy and expressive.

FOOD PAIRING: Red meat, Sausages, Cured cheeses, Rice with meat or more powerful flavors, Blue fish, Pasta with tomato sauces.


  • 93 Pts by Robert Parker ( WA); vntg 2020
  • 93 Pts by Tim Atkin; vntg 2019
  • 93+ Pts by Robert Parker ( WA); vntg 2019

Tech Sheet:


3 Viñerones is a project founded in 2015 in La Rioja by Javier García, Carlos Sánchez  and Nacho Jiménez.

The project arises from the possibility of making a wine, La Esquirla del Bardallo, from an exceptional vineyard located in the town of San Vicente de la Sonsierra in the Rioja Alta in a place known as Bardallo, which is surrounded by the Sierra de Cantabria has a microclimate with a higher rainfall and where the vegetation is less Mediterranean and more deciduous.

Since 2020 the 3 Viñerones project has included Sedal 2020, the little brother of La Esquirla del Bardalllo. It is a wine that is made  from a plot in the Larrad area in San Vicente de la Sonsierra on clay-calcareous soils.

These characteristics make the climate somewhat cooler than in other areas and, in turn, allow longer maturation of the grapes, which results in more balanced wines.