Four friends from university, Laura Ramos, Roberto Santana, Jose Martinez and Alfonso Torrente are revolutionizing Spanish wine. After graduation from enology school in 2005, they began to consult for wineries. Now they’ve launched their own project, making wines in some of Spain’s most rugged and challenging environments. Focusing on very old vines and native grapes, they work in an old-school way, without any chemicals in the vineyards or additives in the winery, aging their foot-trodden wines in old wooden barrels. Whether it’s a white blended from 100-year-old plantings of gual, listán blanco, marmajuelo, albillo criollo and malvasia in Tenerife, or a wild mencía from Ribeira Sacra in Galicia (like the Parcela Camino Novo, off 70-year-old vines at 1,400 feet in altitude), their wines are fresh, alive and pure in their flavors.