Each vintage the Selección Personal is produced with the plot that produced the best fruit, and in 2011 it was El Bardallo, planted with Tempranillo some 50 years ago on clay and chalk soils. The wine was fermented in inox, with malo-lactic in cement, and 13 months aging in new French oak barrels. The oak is well integrated (certainly much better than in the other oaked red) with the fruit and you get plenty of plums and dark cherries. Ripe without excess, it is quite classical, modern-day Tempranillo, with some rusticity but with personality. The palate is medium-bodied, and as with most Tempranillos it could do with a little more freshness and acidity. 5,700 bottles produced.