95% Tempranillo and 5% Graciano., picked early to retain its natural acidity. 100% destemmed and transferred to a stainless fermentor, where natural fermentation kicked off after five days. Gentle pump overs twice daily for two weeks so as to gain the best and gentlest extraction, before being moved to barrels for malolactic fermentation and 20 months ageing. Minimal SO2 on bottling and no fining or filtration.
Medium ruby in color, dry and elegant. It smells of Tempranillo's characteristic wild red fruits and plum with a touch of underbrush. A savoury wine with hints of smoke and leather, this certainly pays homage to some of the great Tempranillo driven wines of Ribera del Duero. Intense and very lively in the glass when given some air; subtle with a silky freshness and present but resolved tannin. The wine should age well for 10 years or more.
About the Producer
“I practice simple, traditional winemaking. The wines are not inoculated, acidified, nutrified, watered back, and where possible bottled without filtration. I measure my success as a winemaker by wines that are delicious, enjoyable at table, and affordable to drink. The project remains modest but continues to grow. In the coming years I hope to make more wines as I continue to learn but seek to do so organically and independently. I produce only as much as I can make with my own hands.” Evan Frazier