Juan Antonio Ponce began his Bodegas Ponce in 2005, at the age of 23. He works biodynamically in the vineyard, and in the winery he takes a natural approach, using low levels of sulfur dioxide. . The winemaking process begins with hand harvesting. The bunches of grapes are then chilled to 8 degrees C and fermented whole-bunch, with the stems, in a type of fermentation known as "remango", which was once popular in Rioja. Juan Antonio Ponce worked as the right-hand man to Telmo Rodriguez at Cia de Vinos Telmo Rodriguez for 5 years. During this time he was in charge of winemaking, vineyard management, etc. His father, who owned some land in Manchuela, decided to start this project with him. La Casilla is a deep and complex red with dense, spicy aromas of blackberry, dark chocolate and licorice, with a hint of lavender in the background. The palate is concentrated and fleshy, offering bitter cherry and dark berry flavors and a suggestion of candied flowers. Finishes long and powerful, with lingering smokiness and supple tannins.