The Top 10 Wines for the Summer

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We compiled a list of our summer wines recommendations. These are 10 very special, fresh, palatable and perfect wines to blissfully enjoy these summer days. I´m sure that you´ll find them delectable. As summer progresses, we find ourselves readjusting our everyday habits. Normally, we opt for fresher and lighter dishes, which leads us to choose a wine that follows the same rhythm. We´re looking for light-bodied, fresh wines that work well for a starter, or paired with a nice salad…or why not even with a hearty seafood dish?
However, before we begin, we must warn you: we´re going to shatter that myth that deems red wine unfit for the summer. It´s simply a matter of choosing the right one. Just keep on reading…

zarate-albarino
We are starting off our summer wine list with an especially summery variety, the Albariño. To be more specific, the Zárate Albariño. This wine is made with grapes harvested from grapevines that are 35 or more years old. Savory, good acidity and elegant, it makes for a perfect paring with appetizers, shellfish and fish.

lustau-3-en-rama-fino-de-el-puerto-de-santa-mariaThe second recommendation hails from the south, from the D.O. Jerez and more specifically, from the Puerto de Santa María in the province of Cádiz. Lustau 3 en Rama Fino de El Puerto de Santa María. It´s a delicate wine with character, made by Bodegas Lustau, a historic wine cellar founded in 1896. The wine is aged using the criadera and solera system. It´s elegant, sharp, rich and savory. The wine wonderful as a starter paired with cured meats.

herrigoiaLet´s move onto a red wine, but not just any red wine. It´s a red wine produced by carbonic maceration. In carbonic maceration, fermentation takes place inside the grape itself, always maintaining its shape, which gives a strong fruity flavor to the wine. Herrigoia is a wine made in the Rioja region by El Mozo Wines, a family-owned cellar with 40 years of history. They provide us with a fresh, fruity and crisp wine. It´s great with salads, cured and light meats…it´s even delicious in the first days of autumn.

alfredo-maestro-lovamorOur next suggestion is a natural wine. This wine comes from a carefully managed vineyard without any kind of further elaborations in the cellar. Lovamor, is a white wine that the great Master Alfredo creates in the Castilla-León province. It is a delicious varietal Albillo with body, full flavors and glycerol. It´s ideal for seafood rice dishes. Another idea is to enjoy it in the evening, watching the sun set.

musikantoIt would be a crime to leave out rose wine in our top 10 summer wines. And since we´ve already talked about natural wines, let´s move onto a natural rose wine: Musikanto, from Bernabé Navarro. It´s a wine that´s produced in the D.O. Alicante with red Grenache grapes from vines that are anywhere between 40 and 60 years old. Musikanto is perfect to drink as a starter or with a steak tartar. It´s very fruity, very flavorful and delicious.

chivite-las-fincas-rosadoAnd now that we´ve mentioned a rose wine… here´s another one with a completely different take. Chivite Las Fincas Rosado. It´s produced by the Chivite Wine cellar in the province of Navarra. It´s a wine that´s favored by the well-known Spanish chef, Juan Mari Arzak. It´s a blending wine made with Grenache and Tempranillo grapes aged 6 months in lees. It makes for light, fresh, delicate and creamy wine. Pair it with sushi, seafood or have it as an appetizer.

vina-zorzal-garnachaThe next wine on our list is yet another from the Navarro region, Viña Zorzal Garnacha. It´s a red wine made by the Viña Zorzal Wine Cellar using grapes from vines that exceed 60 years in age. It´s a cellar that fully believes that “a wine is born in the vineyard” as well as in local grape varieties. This Grenache wine boasts a fruity and impressively fresh character, which is the perfect pair for a barbecued meats and vegetables, or even fatty fish.

barco-del-cornetaWe can´t leave out Verdejo wines from our list. Barco del Corneta is an ecological wine made in La Seca (in the Valladolid province) by Beatriz Herranz, aiming to create a purely varietal Verdejo, respecting the soil, the climate and the grape. Carefully crafted, it´s far from the typical tropical aromas. It´s a true Verdejo. Pair it with a hearty rice dish, baked fish, shellfish or enjoy it simply as a starter.

recaredo-brut-de-brut-finca-serral-del-vellLet´s move onto a cava. This particular cava comes from one of the largest bodegas and it´s always in style. Recaredo Brut de Brut Finca Serral del Vell is produced in Sant Sadurní d’Anoia by the Recaredo Wine Cellar. It´s a blend of Macabeo and Xarel·lo grapes, cultivated by the principles of biodynamic agriculture. It´s traditionally made with a manual riddling process, disgorgement and long aging with an all-natural cork. It´s a straight-foward cava. Try it as a starter, with salads, smoked meats, rice dishes or grilled fish. It has good acidity with a finely-integrated carbonic. It´s both delicate and profound.

ultreia-menciaLast but not least, we have a wonderful red wine from one of the most important names in the Spanish winemaking scene, S, Raúl Pérez. Hailing from Bierzo, Ultreia Mencía, here is an artisanal wine that´s pure, sincere and produced with one of the Reina varieties in this region. It´s a fresh, expressive and elegant wine that will surely make its impression on any taster. It makes a heavenly pair with meats or cheeses.

We hope that you liked our list and that you enjoy these wines…and of course, have a wonderful summer! :)

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Parker ratings for Navarre, Aragón and Sierra de Gredos

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Last Friday, the new ratings of Luis Gutiérrez were published. This time, the assessed regions have been Navarre, Gredos and Aragón. Among them, we see a common denominator, the Grenache.

Navarre

Luis Gutiérrez had not visited Navarre since 2014. On that occasion, the foreign varieties from France were the primary asset of the wineries. However, in the last three years, the value of the Grenache has been raised, and wineries, like Chivite, have decided to use this indigenous variety to make their wines.

Luis Gutiérrez sees a promising future for the D.O., although these dormant years have somewhat reduced their competitiveness. Changing the course to cultivate indigenous varieties once again, is something that cannot be done overnight. However, in the last three years, in which Luis had not revisited the area, he has seen a substantial effort and evolution.

Regarding the vintages, he considers the one of 2013 to have been uneven, just like in many other regions. The vintage of 2014 has been one of the coolest in recent years, with a more Atlantic profile. Despite the excellent assessment on behalf of the winegrowers of the area, Luis thinks the 2015 vintage is slightly ripe. Finally, he considers that the vintage of 2016 is of high quality, according to the tasting performed in the winery in his last visit.

Focusing on the wineries, Gutiérrez highlights the following:

  • Emilio Valerio: a winery located on the hillsides of Montejurra, north of Navarre. Until this year, Olivier Riviere was the adviser. He has been replaced by Jean François Hebrand of Quinta Quietud. With this replacement, a change of style in the wine of Emilio Valerio is expected, although Luís hopes that this is not the case. As he states, the wines from this winery have been one of the most faithful representations of the territory. It is worth mentioning their plots: Viña San Martín 2013 with 94 points and Viña Aranbelza with 94 points.
  • La Calandria: a young winery founded in 2008 by Luis Remachay Javier Continentte in Murchante. They own 3 hectares of old vines in the town of Cintruenigo, where they produce Calandria 2016, which has attained 90 points.
  • Viña Magaña: with the arrival of his son, Diego, involved in other projects like El Bierzo, the winery has changed its course and, even with foreign varieties, it has refined its style. We will have to wait to taste the results of the incorporation of Grenache to their wines.
  • Domaine Lupier: in the town of San Martín de Unx, Enrique Basarte and Elisa Ucar began to buy the Grenache vineyards they found in the area. Then, they installed the winery in the basement of the house and they began the production. During this time, they have been selected the best grapes of the different plots, until they achieved the two cuvées that they have today. Terroir and Dama, the latter is originally from vineyards in which the plant is near the bedrock, so it produces more austere and mineral wines. He described the last vintage from 2014 as one of the best Spanish Grenaches and gives it a score of 95 points.
  • Viña Zorzal: a winery that has reborn thanks to the will of the sons of the founder, advised by Jorge Navascues. According to Luis, they have the oldest Grenache vines he has ever seen in the village of Fitero. The progress of the winery is extremely fast. The 2015 vintage has taken a qualitative leap and what he has tasted from 2016, in the barrel, is even better. It is important to highlight their Malayeto 2014, with 92 points. One of Luis’ intuitions on his trip to Navarre.

Aragón

The rediscovered Grenache is from this region. As in the case of Navarre, Gutierrez had not visited the region since 2014. In this area, dominated by large cooperatives, the changes materialise in slow motion. Therefore, the evolution with respect to his last visit is not so evident. Nevertheless, small new projects are giving a new value to the vineyards and wines of Aragón.

One of the outstanding projects are the wines from Bodegas Frontonio, located in the Valdejalón valley. It is led by three people: Fernando Mora, an oenologist who is about to pass his test for the Master of Wine, Francisco Latasa and Mario López, who provide the family vineyards. At present, they own 50 hectares with more than 85% of the area planted with indigenous varieties. We have to point out their Botijo ​​Rojo Garnacha 2015, with 90 points, or Frontonio Supersónico 2015, with 93. In whites, Frontonio Microcósmico Macabeo 2015 has attained 92 points. This team also has another project in Campo de Borja, where they produce in the town of Aizón. Their aim is to produce wines that are more refreshing and less mature.

Another important winegrower in Aragón is Norrel Robertson. The wines of Escocés Volante continue to evolve from its base in Carignan, alongside a couple of vintners of the area. Their wines pursue lightness; the Manda Huevos stand out, both in red, with 94 points, and white, with 93.

As for the wines produced by the most well-known wineries in the area, we highlight Borsao Bole 2014, with 90 points, a great wine with good value for money, and also, from the winery San Alejandro, Baltasar Gracián Viñas Viejas 2015, with another 90 points.

Gredos

The three valleys that make up the Sierra de Gredos are submerged in a legal battle to give a name to this region. This occurs because they belong to three different provinces: Madrid, Ávila and Toledo, and each one of them has its different denominator. Several producers have tried, without success, to be able to give them a common name and join efforts to be able to classify the different terroirs existing in Gredos.

As for the assessment of the last vintages tasted by Luis in the area, he sees the vintage 2016 as the most promising one of recent times, due to the cool weather of the year. However, 2015, a warm and dry year, has resulted in more mature wines. On the other hand, 2014, with lots of rain and hail (which in some areas affected vineyards such as Rumbo al Norte, with no bottles in that vintage) has resulted in vibrant and fresh wines with good ageing potential.

Cooperatives are rising again. One of them, Cadalso de los Vidrios, is being advised by Comando G, Dani and Fernando, in order to preserve the heritage of old vines that exists in the area. This collaboration has yielded an excellent result, a fresh and well-priced wine called Agrícola de Cadalso Garnacha, which Luis has awarded 90 points. Another interesting project in the same line, is the one of Cooperativa de Cebreros, which has produced a young and fresh Grenache in its first vintage: La Viña de Ayer 2016, which has received 89 points.

As for the wineries, according to Luis, there are several that must be pointed out:

  • 4 monos: an agile and fresh style is the main characteristic of these four winemakers. Little by little they are growing their production, since their first vintage only yielded 3,500 bottles and now they are already going on 17,000. Gutiérrez has given their two generic wines a valuable score of 90 points. It is worth mentioning their two plots: Danza del Viento la Isilla, with 94, and Palacio Quemado, with 93. Congratulations.
  • In Cebreros, Raúl Pérez alongside the people of La Tintorería de Madrid, produces the wines Vinos del Jorco. Two wines that have achieved a magnificent score: Le Batard 2014 receives 92 points, in a light and accessible style; its older brother, Vino de Familia, gets 94 points, with a somewhat more opulent but fresh style at the same time.
  • Comando G is at the top of the pyramid according to Luis Gutiérrez. Dani Landi and Fernando García have been seeking the excellence of vineyard cultivation in the valleys of Gredos in order to further refine their wines. To achieve this, they have hired Pedro Parra, a soil scholar, who helps them understand the different soil profiles and interpret them more accurately in their wines. Their plots are at the top of the ranking, Tumba del Rey Moro with 96 points and Cantos del Diablo, with 95. Their 1st Cru de Las Rozas has achieved 94 points.
  • In recent years, Canopy has also been looking for greater freshness and this last vintage has been one of the best produced by Daniel Ramos. We must highlight Canopy Viña Escondida, with 94 points, and Canopy Congo, with 93.

Finally, we have to emphasise the excellent scores of the wines from Bodega Marañones, with the magnificent 95 points of Peña Caballera, and the wines of Bernabeleva Garnacha de la Viña Bonita, with 96 points

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Rosé Wines, the time is now

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Rosé, a type of wine that disorientates consumers from mainland Spain and that quite often has the “second-class wine” stigma attached to it. With this article, our intention is to give you another perspective on this type of wine and let you sense it differently, as a product that can reach high-quality standards and, most of all, as a wine that is essential at this time of the year.

  1. Castino, a renown Italian scholar in microbiology and oenology, stated: A rosé wine is fruity, light in structure, and it is typically drunk chilled. These wines can be paired with all meals. It is true, nonetheless, that these are high-class wines. Some of them have even achieved a high reputation. They are certainly not easy to make, and they do not always receive the necessary care.

There are many types of wine in the rosé category. Below we will explain the differences in their production and the final product, as well as the different nuances of the resulting wines.

  • Saignée rosé: healthy grapes in perfect condition are necessary to produce this kind of rosé. The technique that is used consists of macerating the grapes for a few hours to make the must turn reddish, thanks to the colour of the grapes’ skin. Generally, the more contact, the more of a reddish colour the wine will have. When the producer think it is necessary, he leaves if to macerate with the skins and vats the juice without pressing. Then, the wine can be stabilised and bottled, or it can be left to age in barrels. Some good examples of this type of wine are: Gran Caus Rosado, Dido La Solución Rosa.

 

  • Direct pressing rosé: with this method, one red variety is turned into wine as if it were a white variety. Grapes are introduced in the press and they are left to macerate for a short period before they are pressed. The pressing process immediately begins. This part is paramount, as it will mark the two most important features of rosé wine: colour and tannicity. Usually, this kind of rosé has less colour intensity, but it has slightly more tannicity thanks to the pressing. The more the grape is pressed, the more colour and structure it gives the wine. In this case, Roselito would be the finest example of this category.

 

  • Clarete: this is another style of making “rosé”. It is very common in several parts of northern Spain, like Cigales or Rioja. The main difference with the other methods is that the must, formed by white and red varieties, ferments with the skins of the red grapes. This means that red grapes and white grapes, or white must, are mixed during the fermentation of the red wine. As they have a high percentage of white grape, these wines are frequently more acid and bitter, which gives them a very elegant richness. After fermentation, some wines are transferred to barrels to give them greater longevity, like the Clarete of Dominio del Águila.

As always, another essential variable to differentiate rosé wines is the grape variety, which also influences the way the wine is made. For example, with Grenache we obtain more fruity wines; with Tempranillo, Merlot and Cabernet, we achieve more spiciness. With these varieties, the saignée production method is commonly used, to avoid the extraction of the more tannic components.

Spring and summer are the perfect seasons to perceive the different nuances of the various rosé wines. We have prepared a varied selection for you to enjoy.

  • Rose wines, now is the time

    Rosé, a type of wine that disorientates consumers from Spain and that quite often has the "second-class wine" stigma attached to it. With this article, our intention is to give you another perspective on this type of wine and let you sense it differently, as a product that can reach high-quality standards and, most of all, as a wine that is essential at this time of the year.

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    Rose wines, now is the time

    Rosé, a type of wine that disorientates consumers from Spain and that quite often has the "second-class wine" stigma attached to it. With this article, our intention is to give you another perspective on this type of wine and let you sense it differently, as a product that can reach high-quality standards and, most of all, as a wine that is essential at this time of the year.

    Varias Bodegas Varias DO
    -10% 59,70 €
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    Online only Reduced price!
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Decántalo collaborates providing education for refugee children in Nepal

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We are proud to announce that at Decántalo we have established a collaboration with Worldcoo, a social company for the financing of social projects. Through this company we offer our customers the chance to make a small donation when they place an order. This donation will be used in cooperation projects.

On this occasion, we ask for a small donation that will be destined to fund education for refugee children living in the Kathmandu valley (Nepal), children who were forced to flee from neighboring countries for safety reasons.
A project created by the NGO Street Child to create and equip an educational centre with school material and provide access to education for refugee children who are currently living in the streets. And also, to offer psychological support and help them recover from the trauma they have suffered due to the situation they are going through.

By providing only € 1 you are contributing to the schooling of these children. Collaborate when you place your order at Decántalo. You will see the option to collaborate in the shopping cart.

You can see the follow up of the financing of this project in this link: http://www.worldcoo.com/en/projects/education-for-refugee-children/
Be a part of it!
Thank you.

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Latest wines: new wines at Decántalo June 2017

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novedades-mayo

What a year we’ve had with the bad weather and all the damages caused to Spanish vineyards. So, this month, what a better saying than “it’s the straw that brakes the camel’s back”. So, come over and read, try and enjoy the new things we have for you this month:

Tío Pepe en Rama saca 2017: A legendary label that continues to produce its wine with character and a personal touch. The 2017 sack or “saca” is achieved by selecting the best butts of the lower level or “solera” at the Tío Pepe winery. A more golden colour and more volume in the mouth give this wine a special character year after year. A limited bottling without precedents.

Valdespino Ojo de Gallo 2016: Valdespino launches this one for the second year in a row. It comes from one of the great farms of Jerez, Macharnudo Alto. A white wine fermented and aged on its fine lees, without losing any minerality that it is given by Macharnudo Alto. The essence of the albariza soils, bottled without any masks.

Barco del Corneta 2015: El Barco has launched the Corneta once again. Once of the most genuine wines in the country made from Verdejo has returned. They get better each year, and this time they have made it once again. Balance, passions and fun, all in equal parts. Bea and her new colleague, Félix, make us sail against the tide. A total delicacy.

Amós Bañeres Vinya Oculta 2015: We present you one of the plots of Xarel.lo with more character of the Penedés. Amos always interprets the vintages in a very unique way, this time with a shorter maceration with the skins. A fluid wine with a lot of personality from the wild Penedés.

Abel Mendoza Garnacha Blanca 2016: a new vintage from all its white varieties.  This year, we present the White Grenache, for its balance and complexity. A very Burgundy winemaking where the grapes ferment in barrels to give the wine a longer finish. Complexity, salinity and straightness in equal parts. Incredible.

Versos de Valtuille 2015: The Estévez family returned to their home town of Valtuille (in the heart of El Bierzo) to recover their family and winemaking roots. A return to their origins and to their old vineyards. They have started to make wines from the base, like this Versos de Valtuille, respecting the fruit and the aromas that evoke the landscape of Valtuille de Abajo. A Mencía like those from the past.

Bernabeleva Arroyo de las Tórtolas 2015: A single plot of a Grenache vineyard that is more than 65 years old. Located at 800 metres of altitude in Sierra de Gredos (Madrid) and facing north on granite soils. Delightful fruit and vibrant minerality, bottled by Marc Isart in a dream site.

Pícaro del Águila 2015: Jorge Monzón presents an outline of what will be the new electric vintage of his first wine. The grapes used are the first to ripen in the old vineyards he owns. A must that is slowly becoming wine in his underground winery. Slowly but steadily, Jorge is becoming an essential of Ribera de Duero.

Laurel 2015: New vintage of the “smallest” one of the house of Daphne Glorian in her winery Clos Erasmus. A wine created from a meticulous selection in the vineyard, it ferments and ages in different containers. A great wine of the Priorat, powerful, mineral and Mediterranean.

Loxarel Ancestral a Pèl 2016: Josep Mitjans never ceases to surprise us year after year from his winery located in Penedés. This time, he has made an ancestral-style sparkling wine. The Xarello grape ferments its amphorae with its skins and it is bottled before it burns all the sugars, in order to produce the natural fizz in each bottle. A refreshing delight, full of aromas of yeast and citrus.

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A return to the origins of Rioja wines

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Legendary wineries have emerged from it thanks to the Bordeaux influence. Throughout the years, the DO has grown significantly. Several types of wine are produced within it, from modern to classical ones, all of them under the brands Joven, Crianza, Reserva and Gran Reserva.  Nowadays, many small winemakers produce wine without been attached to any labels and even refusing to be under the DO. Their intention is to represent the region in a fair way, without any tags and without falling for any trends. They aim to reinterpret the aromas and flavours that reminisce their childhood. Cultivating the vines with respect for the environment and avoiding overripening. In the winery, they make wines in a traditional way, without over extractions nor excess of wood, giving the grape the starring role.

Here we show you six small wineries that we think make wines with an extraordinary personality:

Vinos Subterráneos: A winery that comes from the underground caves in San Vicente de la Sonsierra. They are currently located in Laguardia. Gabi and his friends make this wine for their own enjoyment. They want to have a good time and reinterpret the classical style of Rioja from their own point of view. They make their wine with the local varieties of the area, ageing them for long periods of time in small used barrels. They produce two wines, V/O and Herminio Bolaextra. The first one, which we present to you, is made from the three classic varieties: Tempranillo, Graciano and a small amount of Viura. A limited number of 1250 bottles that contain the pure essence of Rioja. Don’t wait to try it!

En voz baja: This young winery founded in 2012 by Carlos Mazo and Isabel Ruiz, will show us one of the most authentic profiles of La Rioja Baja. Old Grenache and Graciano vines from the region of Alfaro. Alongside the dry Mediterranean climate, they fulfil a perfect symbiosis to live together and provide the best of these varieties. The alchemy unfolds in a small winery of Aldeanueva del Ebro, with local yeasts and no filtering. 100% Pure juice from La Rioja Baja.

Bodega Azpillaga Urarte: Regarding regenerative agriculture, Eduardo is one of the leaders in the area of Lanciego (Rioja Alavesa). He makes this Viña El Pago like no other, using carbonic maceration, the most classical style of the Rioja Alavesa. A fruity wine, with body and with a long life ahead.

Tentenublo: Roberto Oliván “El Pistolero de Viñaspre” (Rioja Alavesa) is a man who is passionate about his vines. He spends his days riding his horse around the vineyards, thinking about what he can do to make them grow as well as possible. He intends to interpret his old vineyards as honestly as he can to make his Ardachos, while he plants new vines so that his children can carry on  cultivating them and enjoying them. Xérico is a drinkable wine, and with this cuvée, he wants to pay tribute to his people, who are a true reflection of what they used to drink.

El Mozo Wines: a winery we have known for some time here. We spoke with them previously in our blog post “Un día en la galaxia de El Mozo Wines”. Malaspiedras was a step forward compared to what they produced before in the family winery. A selection of the best vines and a winemaking process without intervention. Ageing in barrels so that it stabilises and gains complexity.

Abel Mendoza: and lastly, the master, the winemaker par excellence. A person we had the pleasure to meet; Abel Mendoza, the word of a winemaker. For many years, he has been making this wine, which comes from a vineyard of San Vicente de la Sonsierra, without using oenological products. Now he has reached his goal: to produce wine without disguise nor defects.

We will carry on expanding this list, as Rioja wines have great potential and exciting projects will continue to be placed on the market.

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Latest wines: new wines at Decántalo May 2017

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novedades-mayo

“Never cast a clout till May be out.” And never better said. This year, night frosts have caused severe damages in a lot of winegrowing areas of northern Spain. We are very sad about this, so we have decided to brighten your soul by bringing you some appealing novelties.

Flow Blanco 2016: we have just received the new vintage of one of the most fluid wines of Empordà, prepared mostly with Carignan. Yes, you read right; a white wine mostly produced with red wine grape and with no additives. Are you going to miss out?

Guímaro Godello 2016: in the Amandi subarea, in the Ribeira Sacra, one the most spectacular territories in the denomination, Pedro makes this white wine from local grapes, mainly Godello. A fresh and mineral personality, provided by slate soils, which will take you to the vineyards located on the steep slopes of the canyon of the river Sil.

Viña Tondonia Blanco 2004: we could not leave this wine behind. A wine produced through tradition and patience. María José López de Heredia did not cease to advocate for this type of wine, even when it was forgotten for years. Nowadays, her wines are very demanded. Each vintage that is left to age in her winery makes them even more appetising. This 2004 Reserva was born in an excellent year for the area. For those who like fine and complex white wines, this is a good choice.

De Sol a Sol Airén 2011: we are thrilled to present Juan Luis Villanueva’s wines. A humble, down-to-earth man, committed to the land. Century-old vines, semi-arid climate and the old deposits where it is produced in an old-fashioned way (several months in contact with the skins and no other kind of oenological product), directly take you to another time and place. A wine with soul, sometimes forgotten and sometimes impressive, but very lively. Don’t miss the chance to try it!

Pétalos del Bierzo 2015: born from the 16th harvest of Ricardo and Álvaro Palacios in El Bierzo, this wine is the base of the entire quality pyramid created by these winemakers when they arrived in the area and divided the Corullón vineyards into sites. The grapes, mostly Mencía (94%), with some white grape and Alicante Bouschet, come from several municipalities of El Bierzo. A wine that can be drunk now or left in the winery for longer. An unforgettable wine of this area.

Los Comuns Estrem 2014: we present you with this young project of Priorat, created with the aim of re-interpreting the scenery in a true way. This area provides low pH that helps protect wine and create wonderful natural wines, in this case, through carbonic maceration. Results are extraordinary: fruit, warmth and subtleness. A Priorat wine that is greatly enjoyed.

Marqués de Murrieta Gran Reserva 2010: A new vintage from a great winery/institution of Rioja. Located in Logroño, this wine is part of one the most classical concepts that exist in the DO Gran Reserva. A long ageing process in barrels stabilises wine in a natural way. Only in excellent vintages, like this one from 2010.

Dido La Universal 2015: new vintages from the winning couple, Sara Pérez and Rene Barbier Junior, are always welcome here. In this occasion, it is turn for Dido 2015 red wine. A combination of varieties and soils, where fruit prevails. The months it spends in barrels make it more complex. A wine that clearly let’s us know what a Montsant should be.

Vinos Subterráneos VS 01 2014: A small gem from the heart of the Rioja Alavesa has just arrived at the Decantalo headquarters. A wine that is born from the ideas of young creators who are enthusiastic about re-interpreting the past and taking it into the future. According to them, the olden days were better in La Rioja.

Colet Navazos Extra Brut Reserva 2012: Two areas, each with a different winemaking process, mark the territory of these two wineries. The “velo de flor” (flor or yeast film), in the case of Equipo Navazos, and the second fermentation, on behalf of Colet in Penedés, come together to created one the sparkling wines with most personality of the Iberian Peninsula. Made from Chardonnay and with a Manzanilla and mature Manzanilla finish; a master touch.

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New wines Decántalo April 2017

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Spring is coming and is comes accompanied by many fresh novelties. For April we are going to present you several wines full of energy and taste.

Vendrell Olivella Orgànic Brut Nature 2012: We present a new incorporation from the D.O. Cava. In Les Cabanys, close to Villafranca del Penedés, this winery grows their grapes following ecological criteria. This cava is a coupage of the traditional and local varieties Xarel·lo, Macabeo and Parellada. Balanced in its flavours of white fruits with a citric touch.

Callejuela Blanco Hornillos 2016: The Blanco brothers from Sanlúcar de Barrameda produce this wine made 100% of Palomino grapes that grow on calcareous soils. Simple, direct and saline as it is, it perfectly represents the countryside of Sanlúcar.

Bico da Ran 2016: Eulogio Pomares is the leader of this project of FentoWines. A winery, dedicated to elaborate the most different wine of Rias Baixas. Brico da Ran is their driest and most Atlantic wine.

MendallAbeurador 2016: Laureano is back with one of Terra Alta’s best Macabeos. An authentic wine without additives, voluminous but nervous at the same time. A wine that leaves an impression.

Joan d’Anguera Vi de Dármos 2016: A new vintage of the winery’s youngest and most refreshing wine. A traditionally elaborated wine that conserves its fruity character.

Quinta Milú 2016: A new vintage of the youngest of the Germán R. Blanco family. All their wines are elaborated using traditional methods and stabilised by a short stay in barrels. Another great, young vintage and a perfect everyday wine.

Mengoba Mencia de Espanillo 2014: Gregory Perez is originally from Bordeaux but settled in the region of Bierzo. His clear work philosophy is making every vintage even better than the last one. His vineyard is located in the village of Espanillo and is full of Mencía, some Ganacha Tintorera (also known as Alicante Bouschet) and a little Godello. This vintage perfectly combines elegance and character.

Casa de Sí Chiquitín 2015: Catalayud 2011, two Australian winemakers settle in this semi-arid region full of Garnachavines. They are using traditional elaboration methods, always trying to represent the region as honest and sincere as possible. Amphorae, whole grapes and long maceration processes are the main characteristics of this winery.  The Chiquitín is a fruity, agile and fresh result from their work.

La Zorra Raro 2014: We present a new winery on our website. La Zorra is located in Sierra de Francia, Salamanca and is using local grape varieties, such as Rufete. The Raro is a great example for a wine of this grape. Aromas of woods and red fruit represent the personality of this wine.

Herencia Altes La Peluda 2015: La Peluda is one of Terra Alta’s finest wines. Núria Altés and Rafael de Haan started this Project in 2010. Step by step they learned to interpret their vineyards and developed the best ways to grow the different varieties. This Garnacha Peluda is so delicate that they decided to make a varietal wine without any other grapes.

Escrito en New wines |

Natural Wines

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Natural wine is one of the most ambiguous and difficult terms to define the world of wine. You might want to take a seat since this is not an easy topic to discuss.

What defines a natural wine? Being very strict, it is almost impossible to make a completely natural wine since the transformation from grapes to wine is made by us, which is why this term creates the basis for many and very long discussions. However, it is true that there are several techniques and elaboration methods that allow winemakers to produce their wines as natural as possible. Therefore the foundation of elaborating natural wines always lies in the philosophy of the winemaker.

Respect towards the environment and crafts are significant in the concept of ‘natural wine’. Traditional elaboration methods are implemented again and no synthetic fertilizers are used during the elaboration processes. In fact, the movement emerged from the need to recover the damaged soils and the biodiversity in the vineyards, which had suffered and lost quality during the years of industrial farming.

The natural wine revolution began in Beaujolais which was under a lot of influence by the industrialization of vineyards and modern oenology. Jules Chauvet (1907-1989) a studied physicist and biologist but also a great wine lover, started to produce wines without using any synthetic products. At the University of Lyon he had studied the impact of several yeast types on wine. The results clarified the relationship between organic cultivation, the soils, the huge variety of yeasts and the wide range of natural aromas in wines. He discovered that the sulphurisation before the fermentation eliminated a lot of the yeast and therefore a part of the wine’s character. He also analysed the different ways of fermenting, such as the carbonic maceration or the malolactic fermentation. Chauvet applied his knowledge and instead of elaborating common wines, he started elaborating natural wines.

Then several people showed their interest in his way of cultivating and elaborating. For example his neighbour, Marcel Lapierre, who in 1980 carried out his own oenology studies on several vintages and then joined the movement, following the principles of his idol Chauvet. Then followed Pierre Overnoy in 1984 and he started to vinify without adding any oenological products to the wine. In the regions of Rhone, Loire and Languedoc more and more people started to join them and nowadays there are many fairs dedicated to natural wines and more and more wine lovers have discovered those wines.

Also in Spain the natural wine movement has many followers even though it can still be considered a new trend. Around 2007 several winemakers, inspired by their French neighbours, adopted this way of elaborating. Laureano Serres (Mendall) in Terra Alta, Joan Ramón Escoda in Conca de Barberà and Manuel Valenzuela (Barranco Oscuro) in the Alpujarras of Granada started to introduce natural wines step by step to the Spanish wine industry.

More and more Spanish winemakers are taking a step forward towards natural elaboration. They cultivate using ecological techniques and control their elaboration processed. Right now we are all in a process of learning since this is not a science but requires many years of attention, analysis and intuition. We have to listen to our vineyards and then represent what they say in to elaboration methods.

We are going through an interesting era in the world of wine. This movement has surprised the foundations of modern agriculture and oenology and is recovering old customs, combining them with new methods and knowledge. New colours, aromas and flavours are entering the world of natural wines.

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    Natural wines are in fashion. Many natural wine bars have started opening in European capital cities, and we have selected some Spanish wines that are made this way. Are you going to miss them?

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    Natural wines, Wines without makeup

    Natural wines are in fashion. Many natural wine bars have started opening in European capital cities, and we have selected some Spanish wines that are made this way. Are you going to miss them?

    Varias Bodegas Varias DO
    -9% 69,45 €
    63,45
    Online only Reduced price!
Escrito en Winemaking | Tagged , , , , , |

A stroll around Clos Mogador with Rene Barbier Jr

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Last Saturday, at 12pm, we met René Barbier Jr. in Clos Mogador (Gratallops). It was one of those visits that give you butterflies, since this winery and region have been flagships in the winemaking world since our beginnings.

René arrived with a big smile, greeted us and invited us to climb into his pickup truck to take us straight to the vineyard.

While we drove through the Gratallops vineyards, he explained his family’s history. It all started in 1979 when his father arrived in Priorat; in 1986, Clos Mogador was created, and in 1989, they joined forces with other winemakers to add value to the region. We all already know the story. They opted for native grape varieties, Garnacha and Cariñena, although they also planted more advanced varieties such as Syrah, and Cabernet Sauvignon, a grape that brings energy and ageing capacity to wine. They applied winemaking techniques from Bordeaux teachings, which consist of long macerations and ageing in 225 litre barrels to refine the wines. Over the years, the results have been changing the vision of Priorat’s terroir.

René Barbier Jr. started working with his father in 1999. Together, René and his brother have been progressively injecting their own vision of the vineyard into Clos Mogador, as well as incorporating new techniques into production. While he was explaining this to us, his motivation was perfectly obvious: vineyards among olive trees and almond trees, plant cover, more biodiversity and a conviction that polycrop farming will be the future.

We aimed for the slopes that are most exposed to the heat, where we would appreciate how the vegetation changes considerably. Here, he talked about Cariñera, an exciting variety. He explained to us how it has demonstrated great capacity for adapting to such an extreme environment with a high potential for ageing.
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We arrived at Manyetes, a vineyard planted across three different plots and cultivated with mainly Cariñera grapes, with a small quantity of Garnacha of different ages. It is a beautiful estate with half a dozen olive trees in the basin of a small stream.

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We followed a meandering path through the slate slopes where we could appreciate the extreme conditions in which the vineyards grow. We passed through another of his projects, La Vinya Del Vuit, which he started with 8 friends in 2001. It is made up of three hectares of Cariñena, from which they make around 2000 bottles per vintage.
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We arrived at Clos Mogador, an impressive 24 hectare slate ampitheatre where their father’s dreams started materialising. The two brothers are focusing on reviving the soil and creating plant cover. Their aim is to maintain the strength of the vineyard and supply moisture to the vines using the plant cover. This way, they can achieve a good balance between ripeness and alcohol content without it rising uncontrollably, which is quite a common problem in Priorat.

Returning to the winery, we went through the house situated in the lower area of the same Clos where the boys spent many years with their parents, playing, learning and working on the estate where they now create their wines.

Once in the winery, we started tasting the different Clos Mogador wines. Nelin 2016, still with a little sugar left to ferment, has quite a lot of energy. He loves white wines from Priorat, like the great white Burgundian wines from the South, or those from Ródano. It ferments in the barrel for eight months and is then decanted into a stainless steel tanks where it finishes refining.

Manyentes has an uncommon energy and a rural character to fall in love with. This Cariñena refines in used barrels and has great potential for a long life ahead of it.

The philosophy of Clos Mogador wine is to capture the estate and the vintage in a wine. A combined fermentation of varieties to which they try not to add yeast or sulphur during fermentation so that the vineyard can express itself freely. This wine unites all the varieties and ages planted in Clos to make this estate wine (‘vino de finca’). A concentrated 2016 vintage, in the classic Priorat style.

We move on to another room where he makes wines with his wife Sara Pérez, Partida Bellvisos. Fudres, demijohns, different sized barrels, a large quantity of tanks with which they experiment by tasting and refining the wines year after year. The wines are made without adding any oenological products. The rosé that they are making now will stay in our minds for years to come.

After the morning in Clos Mogador, the day was extended a little longer in Venus la Universal (Montsant) with Sara Pérez and some friends. Tasting wines, eating and sharing.

A great day, they showed us that they are just as excited about learning and making wine as the generation before them, in this special corner of the planet, Priorat and Priorat wines.

Escrito en Priorat, Sin categoría, Wineries | Tagged , , , |