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Tasting Note
Pine, rosemary and its flowers, with orange peel. Fresh and lively, yet full and balanced. Mediterranean through and through.
Drink it with: rabbit with rice, roast or grilled meats, cured sheep's cheese or Iberian charcuterie.
The Winemaking
Each variety is fermented separately with native yeasts in small steel tanks, lightly pressed with 10% stems and gentle macerations. Lightly filtered and unfined. No oak.
The Vineyards
Vines 60–75 years old at 300–500 metres: Monastrell and Alicante Bouschet from Villena, Pinoso and Alto Vinalopó, and Giró from the Marina. Mostly dry-farmed bush vines, organically farmed.
The Producer
Pepe Mendoza is one of south-east Spain's most respected winemakers. Casa Agrícola, the project he runs with his wife Pepa Agulló, works with dry-farmed, organically grown Mediterranean varieties, some on terraces planted in 1923.
The Details
Tasting Note
Pine, rosemary and its flowers, with orange peel. Fresh and lively, yet full and balanced. Mediterranean through and through.
Drink it with: rabbit with rice, roast or grilled meats, cured sheep's cheese or Iberian charcuterie.
The Winemaking
Each variety is fermented separately with native yeasts in small steel tanks, lightly pressed with 10% stems and gentle macerations. Lightly filtered and unfined. No oak.
The Vineyards
Vines 60–75 years old at 300–500 metres: Monastrell and Alicante Bouschet from Villena, Pinoso and Alto Vinalopó, and Giró from the Marina. Mostly dry-farmed bush vines, organically farmed.
The Producer
Pepe Mendoza is one of south-east Spain's most respected winemakers. Casa Agrícola, the project he runs with his wife Pepa Agulló, works with dry-farmed, organically grown Mediterranean varieties, some on terraces planted in 1923.
The Details