The 2018 Cisma is ripe Tempranillo from the La Paul vineyard at 610 meters in altitude in Laguardia. From this vintage, he used 100% full clusters in this wine. It fermented in stainless steel and matured in 500-liter French oak barrels for 30 months. There's always a percentage of white grapes co-fermented with the red. It seems like this is less excessive, ripe and concentrated than in previous vintages, and the style is getting closer to the Norte. It's full-bodied, with good ripeness and 14.48% alcohol with a pH of 3.58 and 6.02 grams of acidity. This is getting fine-tuned; it was harvested earlier and they added the stems, and the wine shows more balance. It was a short crop, but Carlos San Pedro used all the white grapes, which in some years he cannot if the grapes ripen too much. 1,150 bottles produced. There will be no Cisma in 2019 because the grapes were too ripe and he didn't even try to vinify them separately and instead added them to a vat of Hado.