The Tinto counterpart to the Clarete is also a co-fermented blend of primarily Tempranillo with Albillo, Garnacha and Bobal which sees a longer maceration resulting in a darker color. Despite its 20 months in French oak it is bright, vibrant and aromatic. Fun and vibrant are usually not words associated with Ribera but it is certainly the case with the Pícaro Tinto. Whole cluster natural yeast co-fermentation in concrete tanks, pigeage.
93 points, "The youngest of the released wines I tasted is a red—the 2016 Pícaro del Águila Tinto. It is from what they consider to be one of the best and freshest vintages in recent times. This is produced with the vines from the warmer parts of La Aguilera, a cold place to start with (and in a cooler year). The old vines are planted with a mix that is dominated by Tempranillo but also contains some 5% other grapes. All the grapes are picked and fermented together with full clusters and natural yeasts in concrete and stainless steel vats. It matured in oak barrels for 13 months. This is fragrant, expressive, open, aromatic and really attractive. The palate is really balanced, with great freshness, fine tannins and a very pleasant mouthfeel—supple, balanced and with great depth. This is the best version of this bottling so far, and it seems like 2016 could be a great overall vintage, based on some other wines I sampled from cask (many of them have an extended élevage). 21,550 bottles and 624 magnums were filled unfiltered and unfined in November 2017." - Wine Advocate