The high-acid Graciano is the last one of their grapes to be harvested, in their vineyards around the village of Corella. Following a light maceration the wine ferments in steel. 25% of the wine is racked into French oak for malolactic, the rest happens in steel. The wines were blended and rested...
This wine is a tribute to Antonio Sanz, the father of the three brothers running the winery today. It comes from a 40 year old vineyards in Ombatillo, Corella, planted with Graciano. The wine ferments spontaneously in 500 liter French, oak barrels. Malolactic and elevage happen for 12 months in 2-...
Viña Zorzal and Matias Michelini (he, of Via Revolucionaria, and Passionate Wines) partnered up to make this wine under the Nat’Cool moniker created by Dirk Niepoort. Like the other wines under this label, it is a delicious, easy to drink, low-alcohol and fun wine, to be enjoyed every day. It is...
