# Los Conejos Malditos Tempranillo Carbónico (2025)

- **Producer:** Bodegas Más Que Vinos
- **Colour:** red
- **Type:** still
- **Grapes:** Tempranillo
- **Region:** Castilla-La Mancha, Spain
- **Style:** Natural
- **Alcohol:** 14.0%
- **Average price:** €10
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, plum, raspberry, liquorice

## About this wine

Bodegas Más Que Vinos was founded in 1998 by winemakers Margarita Madrigal, Alexandra Schmedes, and Gonzalo Rodríguez in Dosbarrios, Toledo. The winery focuses on restoring ancient vineyards, high-altitude organic farming, and indigenous Spanish grape varieties on the high plateau of Mesa de Ocaña. The cuvée name, Los Conejos Malditos, translates to 'The Damned Rabbits', inspired by local wild rabbit populations in their high-elevation organic plots that regularly eat the sweetest grapes during harvest season. Rather than fighting the wildlife, the team embraced the story for this cuvée, featuring original label artwork by American illustrator Dustin Harbin.

## Interesting facts

- The name translates to 'The Damned Rabbits' after local wild rabbits that feast on the sweetest organic grapes.
- The 2025 vintage appeared in Paul Thomas Anderson's feature film 'One Battle After Another' starring Leonardo DiCaprio.
- The whimsical label artwork was created by American illustrator Dustin Harbin.
- Produced from 50-year-old organic vines grown at up to 800 meters elevation on the high plateau of Toledo.

## Food pairing

The energetic acidity and soft, low tannins resulting from whole-cluster carbonic maceration make this wine remarkably versatile. It effortlessly pairs with tomato sauces, savory cured meats, and casual grilled dishes without stripping delicate flavors or creating bitter clashes.

## Wine making process

Crafted from 50-year-old bush-trained and trellised Cencibel (Tempranillo) vines grown at 750 to 800 meters elevation in calcareous-clay soils. The organic grapes are hand-harvested in small crates. Vinification employs semi-carbonic maceration with spontaneous whole-cluster fermentation using indigenous yeasts. The ferment comprises 50% whole clusters and 50% destemmed fruit in stainless steel and cement vats with light treading. After pressing, the wine ages for 6 months in concrete cones with zero oak contact. It is bottled unfined and unfiltered with minimal added sulfites.