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...
100% Garnacha Blanca from multiple different plots within Corella. Hand harvested, destemmed and cold soaked--a few hours of skin contact. Fermented using indegenous yeasts and rested on the lees in 1200L flex tank. Kept in flextank and 500-liter barrels for 7 months.
100% Garnacha sourced from a single vineyard; vines average 35 years of age, grown on limestone soils. Spontaneous fermentation in wooden vats, aged 9 months 300L used French oak barrels and following, 2 months in wooden tanks.
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...
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-...
100% Garnacha from Correla in Navarra. Made by the traditional saignée method in stainless steel. Fresh and lively, with enough acidity and length to make it an extraordinary value.
2022 was a very warm vintage, grapes were harvested earlier than ever to preserve freshness....
Maria Cruz Garcia and her husband, Carlos Aliaga, have run the viticulture and vinification at this independent 80 hectare farm in the Ribera Baja since 1999. There is a lot of pride here in working “the old way” meaning low sulphites and indigenous yeasts. 100% Tempranillo, from vines averaging 50...