There is a varietal Petit Verdot of which I tasted the 2015 Tadeo. It's a barrel selection of the best Petit Verdot they have each year. It fermented in stainless steel with indigenous yeasts and matured in 225- and 300-liter French oak barrels for almost 15 months. Petit Verdot is not an easy grape, and it's clearly not one of my favorites. It's very dark, opaque and has an herbal and balsamic nose with plenty of dark fruit and spice and smoke from its élevage. The palate revealed abundant tannins and a slightly bitter finish. There's oak there, and it will probably be better integrated with some more time in bottle. 7,200 bottles were filled in June 2017.

The varietal Petit Verdot 2014 Tadeo is a barrel selection of the best from the variety in a given vintage and quantities vary according to the quality. The grapes from 15-year-old vines fermented in stainless steel with indigenous yeasts. It can be one of those love it or hate it wines, as it's very intense, dark, almost opaque and generously oaked. The aromas are dominated by oak-related tones at the moment, and the fruit underneath is very ripe. The palate is full-bodied with abundant, slightly dusty tannins and noticeable acidity. This is a wine for fans of powerful, oaky wines. I think it needs more time. If it achieves better balance in bottle, my score will seem conservative, hence the plus sign. In 2013, they selected wine to produce 5,873 bottles that were filled in May 2015

Dark as a moonless night, the 2012 Tadeo is pure Petit Verdot from 15-year-old vines planted at 900 meters altitude on clay and chalk soils, which fermented with indigenous yeasts in stainless-steel vats and went through malolactic fermentation and 15 months aging in new French oak barrels. The nose is quite muted, with shy aromas of graphite, peat, coffee and chocolate over a core of ripe black fruit. The medium to full-bodied palate is powerful, but without the aggressiveness often found in so many Petit Verdots from central Spain. It has moderate acidity and abundant, grainy tannins have no edges and end quite tasty with that chalky texture that sticks to your teeth. It could be drunk now with powerful food, but I'd opt for waiting a little to see if it develops more nuances, as right now it's a bit monolithic. 4,611 bottles produced.