Fermented in amphora and oak, with. Super juicy redcurrant and rhubarb fruit, really tangy and lively with a subtle prickle of tannins on the finish. Concentrated redcurrant and cranberry fruit with a lovely sappy note. A super interesting side of Verdejo that you wouldn’t expect – there’s a feeling of ripeness, but this leaps out of the glass. It drinks like a rosé, but with attitude. Perhaps the most fun wine that has crossed my path in the last year!
Here’s some detail on the winemaking from Pablo Javier Parra Jiminez: “we macerate our freshly stemmed grapes in 200 liters clay amphora and 4,000-liter French oak vats for about 5-7 days at cold temperature. The daily pump-overs are very important for the extraction of the orange color and characteristic aromas of the variety, in addition we do this pumps with extreme care to prevent any possible oxidation of the must. Later, when the fermentation starts spontaneously, we reduce the pumping over and continue to keep the cold temperature. When the must has fermented, we press the skins and transfer the wine to 3,000 foudres to make a short ageing on their own lees, bringing more smoothness and complexity to the wine.”