Old vines, not filtered, under $20 and delicious, what more could you want? Actually this wine is more than delicious offering real complexity and flavor and no simple fruity stuff either, but earthy, warm complex fruit with a structured backbone that makes this wine exceptional with food. How do they do it? They have to grow and make the wine, ship it to the USA, put a importers markup on it followed by a wholesalers then a retailers markup and it still costs under $20 or $30 in a restaurant. It’s damn embarrassing for us American winemakers. Grab cases of this beauty and enjoy.