Cien y Pico is a four-winemaker collective in Castilla-La Mancha, Spain, founded to rescue and celebrate century-old Garnacha Tintorera vines facing destruction. The project's name—translating to 'hundred and something'—honours the age of these historic vineyards. The team works across four vineyard sites on the high Meseta plateau, where limestone-rich soils and elevation near 1,000 metres create the conditions for concentrated, fresh-tasting reds that respect the character of traditional Spanish grapes rarely seen as single varietal wines.

About Cien y Pico

The four founders include Zar Brooks and Elena Golakova Brooks, who also operate Dandelion Vineyards alongside co-founders Luis Jiménez García and Nicola Tucci. Together, this group encountered old Garnacha Tintorera plantings being systematically uprooted and replanted with modern vines. Their commitment to preserving them shaped the estate's philosophy: minimal intervention winemaking that lets the fruit and terroir speak.

The Manchuela region's plateau sits in one of Spain's most extreme growing zones. With only 300 millimetres of annual rainfall, the climate is exceptionally dry; yet the altitude—nearly 1,000 metres—delivers cool nights that preserve natural acidity and freshness even as intense sunlight ripens grapes fully. The limestone soils are low-vigour, forcing the old vines to dig deep and produce small yields of concentrated fruit. These bush-trained, low-yielding vines of Garnacha, Tintorera and Bobal traditionally served as blending components in other regions' wines. Here, they are vinified as principal grapes in elegantly balanced, approachable reds.

Winemaking is deliberately restrained. The four describe their approach as minimal intervention in the cellar, preferring to work with recently harvested fruit that requires only the gentlest of handling—a philosophy evident in both wines. The Garnacha Tintorera ('Doble Pasta') displays the grape's signature opaque purple colour and savoury meatiness, supported by smooth tannins and natural acidity. The Bobal ('En Vaso'), matured for a year in predominantly pre-used oak vessels, becomes softer and more refined, with juicy tannins and a fresh finish that avoids over-extraction.

Cien y Pico Wines in Our Collection

The core of the range consists of two wines that showcase what happens when historic Spanish grapes receive serious craft. The 2024 En Vaso Manchuela Bobal (88 points) is the approachable entry point: supple, bright and food-friendly after time in secondary oak, with juicy tannins and a lifted finish. The Doble Pasta Manchuela Garnacha Tintorera delivers the deeper, more structured option—opaque in colour, full-bodied and savoury, with the natural grip that defines this ancient variety. Together, they represent the estate's dual promise: wines that are serious enough for the collector but approachable enough for everyday pleasure.

Food Pairing

The Bobal's softness and acidity make it ideal for grilled vegetables, lamb or lighter game dishes where you want brightness rather than heaviness. The Garnacha Tintorera's savoury meatiness and tannin structure suit beef stews, cured meats, aged cheeses and mushroom-based dishes. Both handle Spanish and Mediterranean cuisine naturally—think patatas bravas, jamón ibérico, grilled chorizo or slow-cooked bean dishes with pork.

Why are these old Garnacha Tintorera vines special?

They're 100+ years old and were being uprooted. Low-yielding bush vines in limestone soils produce concentrated fruit and natural acidity rarely seen in modern plantings. Cien y Pico rescued them from destruction.

What makes Manchuela's climate different from other Spanish wine regions?

The Meseta plateau sits at nearly 1,000 metres elevation with only 300mm annual rain. Dry conditions concentrate flavour; cool nights preserve freshness. Mountains shield vines from extreme temperatures.

Are these traditional Spanish grapes?

Yes. Garnacha Tintorera and Bobal have been grown in Spain for centuries, but were typically blended into other wines. Cien y Pico vinifies them as principal varieties—a rare approach that showcases their character.

Who makes Cien y Pico wines?

Cien y Pico is a four-winemaker collective founded by Zar Brooks, Elena Golakova Brooks, Luis Jiménez García, and Nicola Tucci in Castilla-La Mancha, Spain, to rescue century-old Garnacha Tintorera vineyards from destruction.

What style of wine does Cien y Pico make?

Cien y Pico makes approachable, mineral-driven reds from traditional Spanish grapes—Garnacha Tintorera and Bobal—using minimal-intervention winemaking. The En Vaso Bobal scored 88 points and shows juicy tannins and fresh acidity.