For centuries, Vigiriega was one of the most important white grape varieties in southern Spain. Native to the Canary Islands and the region around Granada, it was nearly wiped out by the phylloxera plague. Its revival is thanks in part to Manuel Valenzuela, who rediscovered the variety among local winegrowers in the Andalusian Alpujarras and subsequently replanted it with determination.
Vigiriega's historical popularity stemmed from its naturally high acidity—a crucial factor in a region located on the same latitude as Algiers and Tunis.
At an altitude of 1280 meters, the acidity of Vigiriega is further accentuated, making it an ideal base for a vibrant and aromatic sparkling wine, enhanced by the intense sunlight of the region.
The grapes for this Brut Nature were hand-harvested and spontaneously fermented. After several months—once the lees had naturally settled—the wine was bottled without added sulfur. The secondary fermentation was initiated using unfermented must from the same grapes.
After another 24 months, the wine was disgorged, and the removed lees were replaced with still Vigiriega wine (with no sugar added).
Style
Mineral-driven, powerful, and fruity with notes of apple and yeast. Lightly floral. Despite its freshness and vibrancy, it has a rich, textured body. Fine perlage. Subtle oxidative aromas add complexity, while the wine’s linear structure drives it directly to the palate. Long finish.
Technical Sheet
- Variety: Vigiriega
- Plant Protection: Only sulfur, copper, and plant- or animal-based preparations; not certified
- Vineyard: Light clay and schist soils
- Harvest: Handpicked
- Fermentation: Spontaneous | Wild yeasts in stainless steel tanks
- Aging: Sparkling wine, secondary fermentation via traditional method, disgorged, zero dosage (no sugar added)
- Filtration: None
- SO₂: Unsulfured
- Alcohol: 10%
- Closure: Natural cork
- Serving Temperature: 8–10°C
- Optimal Drinking Window: Now – 2028
- Volume and Price per Liter: 0.75 l (€31.12/l)
