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, "2017 was an unusually short crop as a result of terrible frost in April 2017, when thermometers reached -10 degrees Celsius in some places. The 2017 Pícaro del Águila Tinto, their entry-level and most approachable red, was seriously affected, of course. They lost some 60% of the volume, but the wine is incredible for the condition of the year. It feels a little more mysterious, not as expressive or open, a bit reductive perhaps, but the aromas are clean and don't show any excess ripeness. They did an amazing job eliminating all the raisins that didn't make it into the fermentation vat, and the extra workload has clearly paid off. The wine has some grip and fine, chalky tannins. 17,025 bottles and 487 magnums produced. It was bottled unfiltered and unfined and with just a little sulfur added in October 2018 after 12 months in oak barrels." - Wine Advocate