Coronavirus - pulling together naturally...

FEROZIA, 2018

By Compañía de Vinos La Tintorera

  • Appellation: D.O. Arlanza
  • Region: La Rioja / Arlanza / Bierzo / Castilla y León
  • Country: Spain
  • Colour: Orange
  • Grape Varieties: Albillo Mayor
  • Soil type: Clay, Limestone
  • Vessel type: Clay Pot - Amphora, Clay Pot - Tinaja, Wood - Old oak, Wood - Other (e.g. acacia, cherry etc.)
  • Unfined.
  • Unfiltered.
  • No added sulphites.

Notes on additives, aids & processing used:

  • No temperature control.
  • Total Sulphites: 2 mg/L
  • This wine is fermented spontaneously.
  • Other Information:Made exclusively with grapes from ALBILLO MAYOR, once considered "the best white grape, very clear, with a gentle colour and flavor" (Alonso de Herrera, Agricultura General - 1513). Old Vineyards, forgotten, hidden among age-old “garnachas” and junipers, and planted at height, between 900 and 1,000 metres of altitude, benefiting from a high temperature change between day and night. Located in a triangle between Covarrubias, Santo Domingo de Silos and Baños de Valdearados, the six plots of vineyards de FEROZIA extend into the Arlanza and Ribera del Duero regions. We harvest by hand, in small 15-kilo boxes, one bunch at a time, selecting the grapes from the vine. From the vineyard, the grape is transported to the winery in a refrigerated truck, at a stable temperature of 6ºC. Once it arrives at the winery, we macerate the skin at a stable temperature at 6° C for 12 hours, in order to release aromas. We prevent oxidation by applying inert gases, which is normal in the production of Natural wines. In the winery we vinify following five distinct and different fermentation "techniques", in order to provide FEROZIA with the benefit of the "coupage" method (assemblage): we select the best results from the five fermentations and put together the appropriate percentages of each fermentation, so that an excellent result allows us to achieve a "Wine of Excellence". Part of the harvest is fermented in 500-litre clay jars, without stems, the grapes slightly torn and lightly crushed. Fermentation at low temperatures and daily Punching Down" (Pigeage - Bazuqueo). In a second part of the harvest, with stems, the grapes are crushed and put in clay jars holding a greater volume (600 litres to 1,000 litres). Fermentation at low temperatures, this time, without “Punching Down" (Pigeage - Bazuqueo). The third "technique" would be to ferment the flower must of the harvested grape, extracted by the bleed method, in 500 and 600 litre mud cones. Low temperatures and daily “Punching Down" (Pigeage). A fourth and fifth part of the harvest is vinified, with a flower must, in French oak barrels (minimum of 3 wines) and in acacia barrels. In all fermentations, we use fermentation starter (Pie de Cuba) with native yeasts from the vineyard itself, collected 8 days before harvesting. We do not add sulphites, or enzymes of any kind. We do not change the acidity or the pH. The fermentations, at low temperatures, take several weeks: 25 days. We do not drawing off. After fermentation, we leave the wine to macerate with its skins and lees until well past the spring, slowly developing the wine texture, body and that unusual amber colour that makes it stand out. Thus, FEROZIA 2018, white wine with long maceration, is kept in jars and clay cones (partially buried underground) and in oak and acacia barrels for 5 months. The short period in oak brings mouth and complexity. The acacia highlights the fruity notes of grapefruit and quince, floral and field herbs such as fennel, characteristics of ALBILLO MAYOR. The rest in clay brings out the glycerine and the sweetness that will be compensated with the acidity and the appropriate final bitterness. In mid-April, we are drawing off the wine using a simple inertia method, bleeding it with the waning full moon. We never filter, stabilise or clarify the wine. At no time are sulphites added. They are not even added at the bottling stage or to facilitate transportation. Once bottled, the bottles remain for months in sleepers, in absolute silence, in cellars with no light and at cool and stable temperatures.

Taste it at...

  • London 2020

About Compañía de Vinos La Tintorera

La Rioja / Arlanza / Bierzo / Castilla y León, Spain

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WE ARE NATURAL / ENG

We are from La Rioja, but we make Natural Wines in different regions of Spain: Ribera del Duero, Arlanza, El Bierzo, the Sierra de Salamanca ….

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We are keen on working with grapes from native strains, generally planted in height, from old vines, which are as well minority, local, special varieties, full of character: Albillo Mayor in the lands of Castilla, Mencía of El Bierzo, Doña Blanca and Godello, Rufete and Pietro Picudo, Garnacha Tintorera (Alicante Bouschet), and Cariñena blanca, ….

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We use compost of sheep as sole fertilizer, infusion of chamomile and horsetail against mildew, “Bordo Mix” (Bouillie bordelaise); banning of irrigation and pesticides; rejection of industrial practices.

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Earth and Wood are the base elements of our Winery. We dismiss the use of steel and plastic, and we are not in favour of using either stone or cement. Only Earth and Wood.

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We step on grapes and scrapes in open wooden barrels of old oak; macerate the must in conical jars of cooked clay and, occasionally, in wooden barrels, and then let it ferment  in cylindrical clay vats.

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We carry out malolactic fermentation and aging in clay cones, while a small part of our wines age in french oak or acacia barrels.

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We don’t correct the acidity, nor the pH, nor do we add sugar to the must.

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We do not add sulphites or pectolytic enzymes.

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We only use native natural yeasts in the fermentation, added by means of a “fermentation starter” (pied de cuve), which we collect, previously on the same vineyard.

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We rack the wine by simple gravity, bleeding it during the waning full moon.

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We bottle the wine without filtering or clarification.

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NOUS SOMMES NATURELS / FR

Nous sommes de La Rioja, mais nous élaborons des vins naturels dans différentes régions d’Espagne : à Ribera del Duero, à Arlanza, au Bierzo, dans la Sierra de Salamanque …

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Nous travaillons avec des raisins des cépages autochtones, généralement plantés en hauteur, de vieilles vignes, minoritaires, locales, singulières, de caractère : Albillo Mayor dans les terres de Castilla, Mencía du Bierzo, Doña Blanca et Godello, Rufete et Pietro Picudo, Garnacha Tintorera et Cariñena blanca, …

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Le fumier de mouton et le compost comme seul engrais ; l’infusion de camomille et la prêle contre le mildiou ; la bouillie bordelaise ; l’interdiction de l’irrigation et le rejet de l’utilisation de pesticides et des pratiques industrielles.

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La Terre et le Bois sont les éléments de base de notre cave. Par contre, nous fuyons de l’acier et des plastiques. Nous ne sommes pas convaincus, en outre, ni de la pierre ni du ciment. Seulement « Terre » et « Bois ».

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Nous foulons le raisin et la rafle dans foudres ouvertes de vieux chêne ; nous laissons macérer le moût dans des pots coniques en terre cuite pour ensuite fermenter dans des pots en argile.

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Nous menons à bien la fermentation malolactique et le vieillissement dans des cônes en argile tandis qu’une petite partie de nos vins est vieilli en fûts de chêne français et d’acacia.

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Nous ne corrigeons pas l’acidité, ni le pH, ni le taux de sucre du moût. Jamais.

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Nous n’ajoutons pas de sulfites ou d’enzymes pectolytiques.

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Nous utilisons uniquement des levures naturelles locales dans la fermentation, ajoutée par « pied de cuve », cueilli dans le même vignoble.

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Nous décuvons le vin par simple inertie, en le saignant à la pleine lune décroissante.

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Nous ne filtrons jamais le vin, ni le stabilisons, ni l’éclaircissons.

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SOMOS NATURALES / ESP

Somos de La Rioja, pero hacemos Vinos Naturales en diferentes regiones de España: en Ribera del Duero, en Arlanza, en el Bierzo, en la Sierra de Salamanca …

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Nos interesa trabajar con uvas de cepas autóctonas, generalmente, plantadas en altura, de Viñas viejas, uvas minoritarias, locales, singulares, de carácter: Albillo Mayor en tierras de Castilla, Mencía del Bierzo, Doña Blanca y Godello, Rufete y Pietro Picudo, Garnacha Tintorera y Cariñena blanca, …

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El estiércol de oveja y el compost como único abono, la infusión de manzanilla y la cola de caballo contra el mildiu, el caldo bordelés, la prohibición del riego y de pesticidas, el rechazo de prácticas industriales.

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Tierra y Madera son los elementos base de nuestra Bodega. En cambio, huimos del acero y de los plásticos. Tampoco nos convencen, en exceso, ni la piedra ni el cemento. Sólo Tierra y Madera.

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Pisamos uva y raspón en tinos abiertos de roble viejo; maceramos el mosto en tinajas cónicas de barro cocido y, ocasionalmente, en fudres de madera, para, después, fermentar en tinajas cilíndricas de arcilla.

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Llevamos a cabo la fermentación maloláctica y la crianza en conos de arcilla, mientras una pequeña parte de nuestros vinos envejecen en barricas de roble francés y en barricas de acacia.

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No corregimos la acidez, ni el pH, ni el azúcar del mosto.

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Tampoco añadimos Sulfitos, ni enzimas pectolíticas.

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Sólo utilizamos levaduras naturales autóctonas en la fermentación, añadidas mediante « pie de cuba », las cuales recogemos, previamente, en el mismo viñedo.

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Descubamos el vino por simple inercia, sangrándolo con la luna llena menguante.

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Embotellamos en Luna llena menguante. Sin filtrar, sin clarificar.