Rosalia Molina’s vineyards are in Manchuela, some of the highest elevation vineyards in all of Spain near the city of Cuenca, where she farms organically, vinifies naturally, and makes a wide range of wines from grapes both native and introduced. Growing grapes at more than 1100 meters elevation is difficult because grapes here struggle to ripen, but the hard work and the wait is worth it, because once the grapes do ripen they have far more intense flavor and sturdier structure. The Mil Historias White is made from Grenache Blanc, Grenache Gris, Viognier, Muscat, and Chardonnay, all given a couple days soaking on the skins to amp up the intensity even more. This wine is defined by the sort of fruit that sticks to your hands. Aromas of guava, pineapple, passionfruit and blood orange just about fill the room, and the palate is full bodied, clean cut, and like a taste of the rainbow with orange, lemon, and tangerine sorbet with granitic minerality strung through, vivid and intense. Pair this with rich flavors. Rich, garlicky cuts of pork, Laotian Larb, Valencian Paella, and Oaxacan Tlayuda all come to mind.