Our wines from indigenous grapes & yeasts

Garnacha Tintorera "carbonic maceration"

DO Almansa - Garnacha Tintorera


Garnacha Tintorera "naturally sweet"

DO Almansa - Garnacha Tintorera "naturally sweet"


Albariño

DO Rias Baixas - Bottle tuning Albariño


Garnacha

DO Tierra de Castilla - Garnacha


DO Tierra de Castilla - Tempranillo


Mencia

DO Bierzo - Mencia


 

    Poquito a Poco "Albarino" Rias Baixas 

Our grapes, near the limit of vine cultivation, are characterized by the Atlantic influence, situated between 100 and 300 meters above sea level on granitic soils. 

Winter rainfall is frequent and abundant tropical air often transmitted Poquito a Poco on unique aromas that come, that remain in your cup and your memory. Spring is precocious and rainy, with little likelihood of frost on the coast, increasing towards the inside which gives that character and spontaneity so special. 

 

91 POINTS JAMES SUCKLING JULY 2017

 


Summer rainfall is infrequent and abundant; temperatures remain mild thanks to fresh air, summer storms are rare and is at risk of hail, giving us stability and fruit intensity over time. In this station an important drought soil favored by lower rainfall, increased temperature and some sandy soils that facilitate infiltration occurs. 

CUENTAME "Garnacha Tintorera" Almansa 

The semiarid continental climate of the production area of ​​our Garnacha Tintorera, together with a little self-control provide fertile soil production on the vines. 

The concentration of color, soft tannins and aromatic richness show you its authentic and vibrant being. The altitude above sea level means that, at the time of ripening, the night temperature inversion is very sharp to find that softness in the mouth. The vineyards are planted on wild lands, permeable land, limestone and poor in nutrients, low rainfall; an unforgettable experience!.

90 POINTS JAMES SUCKLING JULY 2017

 


2 YEMAS "Essence that leaves a mark" our wine Tierra de Castilla " 

Garnacha cultivated with poor soil conditions and low fertility, altitude of over 1000 meters, with very low yields grapes that give us high level of tannic and aromas.

Working out with indigenous yeasts at temperatures between 25 and 28 ° C, with a maceration of over 15 days with the skins give this wine a peculiar personality and joined aged in American oak barrels and French for more than 12 months, give us wine very rich, sweet and armed with soft tannins and a long life in bottle.  


Gold Medal - Berliner Wein Trophy 2016


            Silver Medal - Miami 2016


88 POINTS JAMES SUCKLING JULY 2017



 


Wine got into conversation, asks you for more, you dont realize and you need another glass... now also available in Magnum to share with all your friends and family.

 


 40 y tantos "of moments and experiences" our Mencia grape wine from D.O. Bierzo

"40 y tantos" vineyards are more than 50 years old, with limited production per vine of 2 kg per plant, maximum. 

93 POINTS JAMES SUCKLING JULY 2017


The climate characterized by temperate summers, without precipitation, reaching a perfect sanitary condition and dry nocturnal harvesting until the 11 am, in boxes of 20 Kgs. 

Fermentation with indigenous yeasts and aging for 10 months in French and American oak.

 

14 PASES "Garnacha Tintorera" D.O. Almansa  

The semi-arid continental climate of the production area of ​​our Garnacha Tintorera, together with a soil with little fertility and average altitude of 900 m facilitates a self-control of the production in the vines.           

 


The production of the vines reaches 2 kg per plant, maximum, late harvest of over-ripened grapes by hand in boxes of not more than 20 kg. 

Fermentation until obtaining 15º of alcohol !, later stop of fermentation in cold for aging for 4 months in American oak barrels.


LA FRAILA "Oak Tempranillo" D.O. Tierra de Castilla  

La Fraila Oak Tempranillo comes from a vineyard of more than 20 years, with 3,5 Kg. yield per plant as a result of dry land agriculture, hot Summer during the day and fresh during the night. 



We harvest in basket of 20 kgs. during the night till 11:00 AM to send them at the right temperature for fermentation with indigenous yeast and subsequent passage through American Oak for 3 to 6 months.

 


$$$ to be continued :)