Quincha Corral is Toni Sarrión's most personal wine. So much so that he literally makes it with his own hands, doing the pumping over himself. It ferments in open barrel tanks in which micro-oxygenation occurs that gives it a very special color. Toni carefully selects the oldest Bobal vines planted in two very specific vineyards and thus obtains his most complex and opulent wine. Furthermore, in its 2011 vintage, it is the Bobal best rated by the Peñín Guide, with 96 points, a rating that very few wines achieve.