The Molino Loco Tinto is grown in the Castaño family vineyards, situated in the north of Yecla located at an altitude of 750 metres above sea level. The vineyards are dry-farmed (they are not irrigated) and the limestone soil is poor. This means that the roots of the vines grow deep into the earth in their search for precious minerals and nutrients, which helps ensure healthy, ripe, flavoursome grapes. The Monastrell (Mourvèdre) vineyards are over 50 years old.
The grapes were crushed very lightly before being fermented and macerated on their skins for 10 days at a controlled temperature of 24-26ºC in stainless steel tanks. After fermentation the wine was aged very briefly on oak to round out the tannins. The gentle handling preserved the natural fruit purity and freshness that is so typical of the Molino Loco style.
A beautifully deep and vibrant colour, reminiscent of ripe red fruits. Balsamic hints and floral notes sit beneath deep flavours of plums and cherries. A light touch of oak and soft, rounded tannins are followed by fresh fruits, making this a balanced and easy drinking wine.
Bodegas Máximo was founded in 2002. The fruit is sourced from the Tierra de Castilla zone in Castilla-La Mancha and vinified at the bodega’s state-of-the-art winery, where the focus is on temperature control and gentle handing of the grapes to ensure freshness and balance in the wines.
The Tempranillo vines are planted at an average altitude of 700 metres above sea level. The large diurnal temperature range here helps to prolong the growing season, allowing the phenolics within the grapes to develop slowly. Here, the Tempranillo grape is capable of producing extremely concentrated and aromatic wines.
After harvest, the wine is fermented in temperature controlled stainless steel vats. Fermentation is followed by skin maceration over a period of 12 days. The wine is then aged for six months in new American white oak from the Northern Appalachian mountains (60%) and French oak (40%). It is then aged for a further six months in bottle prior to release.
Deep ruby red in colour. On the nose, subtle vanilla and tobacco nuances express themselves under a layer of ripe red cherries, black fruits and spices. The finish is long, with lingering hints of liquorice and mint.
The Castaño family owns over 410 hectares of vineyards in the Yecla DO in south-eastern Spain.
80% of these vineyards are planted with the native Monastrell (Mourvèdre) variety. Castaño symbolises the best of what southern Spain has to offer: rich, warm climate wines made from grapes grown at altitude and transformed into robustly modern wines. For several generations, Bodegas Castaño has been a pioneer in the region.
This wine is 100% Monastrell from Las Gruesas and Pozuelo vineyards which are situated at an altitude 750m above sea level. The average age of the vines is 35 years old.
Fermentation took place in stainless steel tanks for 8-10 days at 24-26°C. 50% of the wine was then aged in stainless steel tanks with the remaining half aged for six months in oak barrels of which 40% were new, 40% second fill and 20% third fill. The oak used was 75% French and 25% American.
Intense cherry red colour. Outstanding fruity expression with plums, figs and berries, intense mentholated balsamic aromas and perfectly integrated wood notes. Soft and silky on the palate, with elegant ripe tannins and a long, pleasant aftertaste.
From the DO, Getariako Txakolino, Gaintza is a family run winery that was established in 1923 by Jose Antonio and is located in the Basque Country in the north of Spain.
Gaintza have 25 hectares under vine in Getaria, a small town known for making traditional rather than modern Txakolis.
90% Hondarrabi Zuri, 8% Gros Manseng and 2% Hondarrabi Beltza.
The grapes were hand harvested, pressed gently and then fermented in temperature-controlled stainless steel vats. The wine was kept in contact with its lees until bottling, which added depth to this fresh and racy wine. Malolactic fermentation was prevented to preserve the acidity and lean style of this wine.
Gaintza’s Txakoli (pronounced Chakoli)is spritzy, displaying aromas of green apples and lemons with a clean finish and is light bodied at 11.5% alcohol by volume.
Based in Yecla, in the hills inland of Alicante in south-eastern Spain, Bodegas Castaño is known for its huge efforts to promote one of Spain’s native varieties, Monastrell (Mourvèdre). The Castaño family owns over 410 hectares of vineyards 80% of which are planted with Monastrell.
The grapes for this wine are grown in vineyards at an altitude of 750m above sea level, from vines with an average age of just under 40 years.
After crushing, a long, cool maceration took place at 17°C to extract colour, aromas and the soft, sweet Monastrell tannins. Fermentation was stopped once the must reached 5-7% alcohol by volume by adding grape spirit. This ensured that residual sugar was left in the wine giving the lingering, sweet finish as well as the higher alcohol of a fortified wine. After fermentation, the wine was aged in French and American oak barrels for eight months before bottling.
Intense ruby colour, with notes of raisin, honey and dried fig along with plum jam aromas. The wine is deliciously fresh and sweet, with a rounded mouthfeel and extraordinary mouthwatering acidity that balances the sweetness of the persistent finish.
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