The Valenzuelas are the undisputed pioneers of the increasingly prominent Spanish natural winegrowers: they rely on the natural defences of their vines and on a climate that dries up the little moisture (occasional clouds that cover the fields with dew in the morning) in a very short time through the power of the sun and the wind.
Manuel Valenzuela planted his Garnacha vines a good 35 years ago in the extremely barren soils of Cerro Las Monjas. The 2.5-hectare vineyard stretches from 1300 to 1368 metres and is planted entirely in traditional bush training (Alberello), offering space for just 2500 vines - more is not possible due to the chronic lack of water.
To ensure that all the substance of the grapes finds its way into the wine, nothing is taken away or added during vinification. The wine is produced through spontaneous fermentation in steel tanks, without temperature control (at 1300 metres it gets cool at night even in southern Spain) and 20 months of ageing in oak barrels. There is no fining, filtering or sulphurisation.
Juicy, soft, open and straightforward thanks to the cool nights, with plenty of backbone. Ripe, red fruit sets the tone, gradually complemented by floral, peppery and spicy flavours. Clear and puristic. Conveys vitality and drinking flow despite its power and substance. Lingers long and red-fruity on the palate.
Grape variety: Garnacha
Crop protection: Only sulfur, copper and preparations on a vegetable or animal base, not certified
Vineyard: Slate, sound
Harvest: By hand
Fermentation: spontaneous | Wild yeast in the stainless steel tank