The new 2015 El Mondongo is a blend of Garnacha with 15% Syrah and a little Bobal and Garnacha Blanca from the old vineyards. This was sourced from five different plots on limestone-rich soils, fermented with indigenous yeasts in open stainless-steel pools with punching down, malolactic with the skins, and then aged in egg-shaped vats for some 15 months on the lees. There is an herbal, stem-like sensation, but they destemmed all the grapes.