During the 1970s, when neighbors were pulling up vines and abandoning the Duero, the Pérez Pascuas brothers didn't leave. Their father Mauro's lifelong conviction about his vineyards compelled them to stay and defy local trends by switching entirely from bulk production, founding a premium winery built on estate-grown and bottled Tempranillo. They, along with eight other families (including Tinto Pesquera), established the Ribera del Duero DO in 1982, which is now among the most celebrated appellations in Spain. The Viña Pedrosa estate is their only source of fruit, organically farmed, with plenty of old vines (some reaching 90 years) at about 2,600 feet above sea level, where a wide diurnal temperature range preserves the spine that run through the robust house style. Governed by the belief that power and overripeness are not the same thing, the lineup is classically tiered (Crianza, Reserva, Gran Reserva); La Navilla, the single-vineyard wine from high-calcareous soils, is what the family considers their Tinto Fino at its purest expression.