There is a Tempranillo aged in barrel for four months that is simply called 2016 4 Meses (four months in Spanish). It has some more smoky and meaty notes than the Paso A Paso, as the barrels used here are a little newer and provide more aromas and flavors, but the core is similar, with some fine-grained tannins, and it would be better with food. 72,000 bottles produced.