I tend to prefer the style of the Norte over that of the Cisma, which is from a vineyard planted in 1920 at 600 meters in altitude that tends to deliver a ripe Tempranillo that is generously oaked, like the 2016 Cisma. The vineyard is really impressive, and it will be 100 years old next year; it was planted by Carlos San Pedro's great grandfather, and it's Tempranillo with maybe 20% white Viura that he bought from a cousin in 2004. The destemmed grapes fermented in an oak vat with indigenous yeasts. They started using 500-liter oak barrels in 2014 because they feel it's quite tannic and think it needs a long élevage of almost two years. It's a heady, ripe, juicy and earthy red, where the Tempranillo was co-fermented with the white grapes, which were quite ripe at the time but healthy. In cooler years, like this 2016, the wine tends to have a higher percentage of white grapes (in 2009, a warmer year, it had almost no white, as Viura tends to develop botrytis rather that raisin). 1,100 bottles were produced from two 500-liter barrels from 0.8 hectares of vines.