The Albacea, pure Monastrell, is sold in Spain and other markets as Juan Gil Yellow Label; fermented in stainless steel and with malolactic fermentation, and four months ageing in French and American oak barrels.
In fact, they are lowering the time in oak for most of their wines and want more freedom by not having a fixed time in oak for their wines, because of the name. Rather, they want to adapt the ageing to the conditions of the vintage.
Dry Red.100% Monastrell 
14.5% vol
Quite fruit-driven, with nice balance and low impact from the wood and some honeyed 
D.O. Jumilla
The palate is medium-bodied with some dusty tannins and a clean finish, dominated by sweet fruit.
4 months in French and American
oak barrels.
Rices, cooked dish, vegetable, mushroom, stewed meat,sausage, pork, roast meat, red and/or white meat with sauces, grilled meat, short or medium cheese.
16℃-18℃
Dry Red. 100% Tempranillo.
Intense deep dark cherry colour. Well covered. Clean wine
with elegant dense slow-falling tears. D.O. Ribera del Duero 
Dry Red. 100% Tempranillo.
Very dark, intense and deep cherry colour with purple relections.
Clean and bright well covered wine, with dense,
very slow-falling tears. D.O. Ribera del Duero 
Red Wine
The glass has a cherry rep middle layer mediu intensity, sharp,
clean, bright and de fine tear. DO: Priorat 
Dry red. 90% Tempranillo, 10% Syrah
Intense dark red colour VdT Castilla y Leon