Four individuals, friends and wine makers, are behind the 4 Monos label.  Monos means monkeys in Spanish and this is depicted on the label, but these four are certainly not monkeying around with the quality of the wine they are producing.  Working vineyards just outside of Madrid, they are working with local varietals, here mainly Albillo with some Macabeo, Moscatel and Chelva.  The grapes are macerated whole-cluster, wild yeast fermented then left on the lees in neutral vessels for 6 months. There is a clean finish to the wine but some youthful breadth in the mid-palate,  textured and round with aromas and flavors of pear nectar and papaya and a hint of cut peach skin on a limestone foundation.  A cross between Chablis and Savennieres at a flamenco party.