Our Wines

Once

PRODUCER: Bodega La Tercia (organic certified) with 25 Ha of vines planted in the district of Alcázar de San Juan (Ciudad Real) in the heart of La Mancha.

APPELLATION OF ORIGIN: Varietal wine

AREA / REGION: Ciudad Real – Castilla La Mancha

ALTITUDE: 644 m above the sea level

SOILS: Sand

GRAPE VARIETY: 100% Cencibel (Tempranillo)

VINEYARDS: Dry farmed and bush trained averaging 27 years of age. Severe pruning. No herbicidess and pesticides (Organic certification). Four buds left per plant and thinning during Spring time. Yields per hectare : 3.500 kg.

HARVEST: Hand harvest done according to the peculiar maturation’s level of the different plots. Grapes are collected in plastic bins of modest capacity and immediately carried to the cellar.

WINEMAKING: The grapes are destemmed. Skin maceration for 10 days and fermentation in stainless steel vats. Regular punch downs. No external selected yeast used, just the indigenous yeast present on the

grapes. Temperature control. Natural malolactic fermentation done. When the must reaches the ideal density, a racking is done in order to reach the ideal tannins extraction. The wine clears itself by gravity. Unfined and coarsely filtered (no sterile filtration). No reverse osmosis, no other invasive cellar manipulations.

Místicos

PRODUCER: Bodega San Gregorio. 700 ha of own vineyards.

Approximately half are plots of the Garnacha variety.

APPELLATION OF ORIGIN: Calatayud

AREA / REGION: Zaragoza, Aragón

ALTITUDE: 600 – 1.000 above the sea level.

SOILS: Clay-calcareous, with different the sea level content of stony material.

GRAPE VARIETY: 77% Garnacha, 23% Tempranillo

VINEYARDS: The vineyards are located in the Ribota valley, 650 meters high. In the term of Cervera de la Cañada, province of Zaragoza. The wine comes from a vintage selected from the oldest strains of garnacha in the region. The vines have one of the lowest yields in the world and are grown in the famous «glacis», poor soils, typical of the area. Production per hectare : 3.000 – 5.000 kg.

HARVEST: Manual and selected from the oldest Garnacha vines in the region. The grapes from different plots are vinified separately.

WINEMAKING: Each farm has been prepared separately using different techniques. One part has matured for 8 months in French oak barrels and the rest in concrete «piles» of coated concrete. The combination of the wines obtained is the highest expression of Grenache, an Icon of the potential of this variety to make wines expressive, perfumed and balanced

Ancestral Airén

PRODUCER: Bodega La Tercia. (organic certified) with 25 Ha of vines planted in the district of Alcázar de San Juan (Ciuded Real).

APPELLATION OF ORIGIN: Varietal Wine

AREA / REGION: Ciudad Real – Castilla La Mancha

ALTITUDE: 644 m above the sea level

SOILS: Sand.

GRAPE VARIETY: 100% Airén

VINEYARDS: Dry farmed bush trained old vineyards (en vaso) averaging 85 years of age. Severe pruning and green harvest in order to reach the perfect plant’s balance. Some of the vineyards are from the pre phylloxera period (ungrafted rootstock) and are kept in perfect conditions. Bodega la Tercia practices organic farming and is certified since 1998.

Yield per hectar : 5000 kg.

HARVEST: Manual harvest in 15 kg bins with a strict selection in the vineyard. Grapes are double sorted in the cellar.

WINEMAKING: The grapes are completely destemmed upon arrival in the cellar.
The free-run must slowly drains under its own weight while macerating with the skins for 3 days. Spontaneous fermentation (indigenous yeast only) in stainless steel tanks with controlled temperature. When the must reaches the ideal density, the wine is bottled and closed with a crown cap. Unfined and unfiltered. It ages in the cellar till February.

Uva Attack

PRODUCER: Josep Foraster (Mas Foraster) with 29 hectares under cultivation. The total yearly production is round 140.000 bottles.

APPELLATION OF ORIGIN: Conca de Barberà

AREA / REGION: Tarragona – Cataluña

ALTITUDE: 370 – 420 m

SOILS: Alluvial flooring, clay and limestone with pebbles and slate (no chemicals sprayed)

GRAPE VARIETY: 60% Trepat, 20% Garnacha, 20% Syrah

VINEYARDS: All the estate vineyards are located on the slopes of the Prades Mountains. Organic certified. Gobelet (free-standing), south-east terraced vineyards. Yields per hectare : 5000 kg. Trepat, 5000 kg. Garnacha, 4000 kg. Syrah.

HARVEST: Manual. The Grapes come from three of our vineyards located in Montblanc.

WINEMAKING: Hand-harvested grapes, cold pre-fermentation and softly pressed. The must spontaneously ferments (indigenous yeast only) with the skins in stainless steel vats.

The malolactic fermentation occurs naturally.
The wine ages in French oak barrels (225 and 300 liters) for roughly 3 months and then is bottled. Unfined and unfiltered. No cellar’s manipulation.
Min. added sulfites just before bottling.

Cubista

PRODUCER: Bodegas Ortega Ezquerro. 5 ha of high altitude vineyards owned. Total annual production of about 250,000 bottles.

APPELLATION OF ORIGIN: Rioja DOC

AREA / REGION: Tudelilla, La Rioja

ALTITUDE: 650 above the sea level

SOILS: Rocky on the surface, sandy on the bottom.

GRAPE VARIETY: 80% Tempranillo, 20% Garnacha

VINEYARDS: Goblet vineyards over 70 years old located at an altitude of 650 meters in the Tudelilla village. Production per hectare: 6,000 kg /ha.

HARVEST: Manual, each vineyard is vinified separately.

WINEMAKING: When the grapes arrive at the winery, they are gently de-stemmed and crushed. Fermentation takes place at a controlled temperature of 25-28oC and devatting takes place immediately when we perceive that optimum color extraction has been achieved.

Later the wine is put into barrel, where it will remain for 6 months. 70% of the time is spent in new American oak barrels and the remaining 30% will be spent in second year French oak barrels.

La Brisa Blanco

PRODUCER: Sentiviño Wines (Cume do Avia)

APPELLATION OF ORIGIN: Ribeiro (no official appellation as the wine is declassified)

AREA / REGION: Galicia

ALTITUDE: 100 – 335 above the sea level

SOILS: Decomposed granite (locally known as Sábrego) and schist.

GRAPE VARIETY: 90% Godello, 5% Albariño, 5% Loureira

VINEYARDS: Biodynamic and Organic trained vineyards (with no certifications) averaging from 13 to 20 years of age, located along the valley of the Avia river near Ribadavia and Cenlle. Yields per hectare : 6000 kg. – 7000 kg.

HARVEST: Manual, from Sept. 6 to 9, 2019

WINEMAKING: Spontaneous fermentation with indigenas yeast in stainless steel tank. Treixadura and Albariño destemmed and with no skin contact. All the other grapes are elaborated whole cluster with moderate skin contact. The malolactic fermentations occurs naturally. 40% of the wine is aged in old chestnut big casks. Unfined and unfiltered. No cellar manipulation and sulfites are added just before the bottling.

La Brisa Tinto

PRODUCER: Sentiviño Wines (Cume do Avia)

APPELLATION OF ORIGIN: Ribeiro (no official appellation as the wine is declassified)

AREA / REGION: Galicia

ALTITUDE: 100 – 335 above the sea level

SOILS: Decomposed granite (locally known as Sábrego) and schist.

GRAPE VARIETY: 85% Mencía, and 15% Brancellao, Sousón, Caíño.

HARVEST: Manual, from Sept. 24 to 26 in 2019

WINEMAKING: Spontaneous fermentation in old chestnut casks and one week long maceration. 40% of the wine is whole cluster. Aged in stainless steel tank.
fermentations occurs naturally. Unfined

suitable for vegans) and unfiltered. No cellar manipulation and sulfites are added just before the bottling.

Ínsula Barataria Blanco

PRODUCER: Daniel Ramos. Only 8 hectares under organic cultivation. The total yearly production is round 30.000 bottles.

APPELLATION OF ORIGIN: Officially is a declassified wine.

AREA / REGION: Sierra de Gredos, Castilla-León

ALTITUDE: 850m above the sea level

SOILS: Clay, sand and granitic (no chemicals sprayed).

GRAPE VARIETY: 100% Jaén

VINEYARDS: Bush trained skipping any use of pesticides and herbicides. Horse carved vineyards. Yields per hectare : 3.000 kg /ha

HARVEST: Manual. From the 11th to the 12th of September. Grapes from different plots are processed separately.

WINEMAKING: The hand-harvested bunches are carefully selected, destemmed and crushed for each vineyard and separately fermented in stainless still vats with indigenous yeast. Maceration time: 43 days.

From October to March the wine is kept in contact with its lees in stainless-still tanks and in one French oak barrel. Unfined and unfiltered. No cellar’s manipulation.

Ínsula Barataria Tinto

PRODUCER: Daniel Ramos. Only 15 hectares under organic cultivation. The total yearly production is round 30.000 bottles.

APPELLATION OF ORIGIN: Officially is a declassified wine.

AREA / REGION: Sierra de Gredos, Castilla-León

ALTITUDE: 850m above the sea level

SOILS: Clay, sand and granitic (no chemicals sprayed).

GRAPE VARIETY: 87% Garnacha, 7% Jaen, 5% Cariñena.

VINEYARDS: Gobelet (bush trained) skipping any use of pesticides and herbicides. Horse carved vineyards.

Yields per hectare : 3.000 kg.

HARVEST: Manual. From August 26th to September 26th. Grapes from different plots are processed separately.

WINEMAKING: The hand-harvested bunches are selected, destemmed and crushed for each vineyard and separately fermented in stainless still vats with indigenous yeast. Maceration time between 30 and 48 days.

The malolactic fermentation occurs naturally.
The wine is kept in contact with its lees for 5 months. Unfined and unfiltered. No cellar’s manipulation.
Min. added sulfites just before bottling.

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