Escolladero" comes from the word escollo: difficulty, obstacle. They have given this name to the wine because the vineyard is located near one of the most difficult areas of passage where the Sierra de Cantabria used to be crossed on foot. Arturo De Miguel Blanco, vigneron together with his brother Kike from the Artuke Winery, tells us that it is an emblematic plot in Abalos, with less than one hectare of surface and light-colored calcareous clay soil, as is typical in this area of Baños del Ebro, in Álava. What is unusual is that in 1950 this mixture of two varieties was planted in the same soil, Tempranillo and Graciano, the same grapes with which the De Miguel brothers make Escolladero, aged between 12 and 16 months in French oak. which is all elegance, structure and roundness.
"A 0.95-hectare parcel in Ábalos, planted in 1960, is the source of this field blend of Tempranillo with 15% Garnacha and 2% Viura. Fine, floral and complex, it has the freshness and precision of a wine from 650 metres, with notes of laurel and violet, granular tannins and tangy black cherry and raspberry fruit." 96 points, Tim Atkin, MW