Higa is all salt on the Atlantic sea breeze and scorched charcoal minerality, making for a more savoury, saline expression. The delicate tannins stand like a sort of intricate, skeletal framework around the wine, where earthy elements meld with secondary notes from the time in barrel, the fruit feeling less to the fore.

Mainly Listan Negro, with 10% Tintilla Castellana from one of the relatively young plantings of vines at some 30 years of age, growing at 800 metres of altitude. The grapes were de-stemmed and macerated in steel for 8 days before 9 months ageing in old chestnut barrels. No additions were used at any stage in the process.