Fry the chorizo in a medium, non-stick frying pan over a medium heat, stirring occasionally, until crisp. Remove with a slotted spoon and set aside. Tip the oil released from the chorizo into a small saucepan and add 30g of the butter, the red wine and 50ml water. Gently heat until the butter has melted. Leave to cool until just warm to the touch.
In a bowl of a stand mixer fitted with a bread hook, combine the flour, caster sugar, yeast and fine sea salt. With the mixer running on low, add the red wine mixture and mix until combined with the flour. Add the eggs one at a time, then knead with the mixer for 4 minutes until smooth.
Grease a large bowl with a little butter, then place the dough inside, cover the bowl with clingfilm and leave to double in size. This could take between 1 to 2 hours, depending on the temperature in your kitchen. Once the dough has doubled, roll it out on a lightly floured surface until it is a rectangle of about 50 x 30cm. Melt the remaining butter and brush all over the surface of the dough. Sprinkle over the fried chorizo, manchego cheese and herbs, pressing them down lightly into the dough.
Cut the dough into 5 strips, each 30 x 10cm. Stack one strip over the other, so you end up with one stack of five layers. Using a serrated knife, very gently cut the strip into 6 x 5cm pieces. Place the pieces into a greased 24 x 14 x 7cm loaf tin, so the layers of each piece are facing upwards. They should fit in the tin snugly. Cover with clingfilm and leave to prove for 30-45 minutes. Preheat the oven to 180°C/gas mark 4.
Once the bread has proved, remove the clingfilm and bake for 30-35 minutes until well risen and golden. Leave to cool in the tin for 10 minutes, then place on a wire rack and leave to cool completely, or enjoy warm.