Tintilla de Rota was nearly extinct, a native red grape of the Cadiz coast all but plowed under in sherry country until Alberto Orte went looking for the last old vines. What he found makes a wine that has almost nothing to do with what you'd expect from southern Spain: dark, savory, and salt-licked, grown on the same bright albariza chalk that gives fino its lift. Orte ferments with native yeasts, some whole clusters, and foot-treading, then ages it around a year and a half in concrete and barrel. Think of it as an Atlantic answer to Northern Rhone Syrah, smoky and meaty but light on its feet. A genuine one-of-a-kind.