LMT Wines is the personal project of Luis Moya Tortosa, an agricultural engineer and oenologist from Burlada, near Pamplona. After working at the Santo Cristo del Amparo cooperative in Aibar, completing a master's degree in oenology in Madrid and touring bodegas across Navarra and La Rioja as a sales representative for barrel-maker Radoux, Moya launched LMT Wines in 2012 with a nomadic philosophy: no winery of his own, working with third-party cellars so he could focus entirely on the vineyard and the grape. In 2021 he finally acquired his first bodega in Zizur Menor, on the outskirts of Pamplona.

Kimera is a collaboration between Luis Moya and Gonzalo Celayeta, another benchmark Navarran winemaker with deep roots in San Martín de Unx, a village in the Baja Montaña subzone where Celayeta directs the local cooperative and knows its best vineyards intimately. Together they selected old-vine Garnacha parcels aged between 35 and 65 years, bush-trained and dry-farmed on clay-limestone soils at around 300 metres altitude, with yields of just 20 hl/ha. For the Kimera Ancestral Blanco they work with white Garnacha over 50 years old from the same village.

Kimera red ferments spontaneously in stainless steel and ages for ten months in clay tinajas from La Mancha, ranging from 3,000 to 4,500 litres, chosen for their thick walls and polished interiors — vessels that provide slow, gentle micro-oxygenation with no oak influence whatsoever. The Kimera Ancestral Blanco is a pétillant naturel made by the ancestral method: bottled with residual sugar to complete fermentation in bottle, then left on the lees for ten to eleven months before disgorgement. The project takes its name from the mythological Chimera — a nod both to its hybrid, collaborative ambition and to the near-impossible quest Moya and Celayeta faced in tracking down the perfect tinajas. The 2020 Kimera red scored 90 points from Luis Gutiérrez at The Wine Advocate.