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Paeriza Es-carbo, 2019

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Spain
Wine
Red
100% natural
Tinto Velasco, Syrah, Airén
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Not available
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
  • Soil type: Clay, Limestone
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: No added sulphites: <10 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Other

Additional Information

Alcohol: 12.5% Bottle size: Magnum Certified Organic and Vegan Suitable for V and V Average age of vines: 16 years GRAPES: The main variety in this wine is Tinto Velasco (40%). Is a native variety, rustic and well adapted to our soil and climate. Is variety is very productive, and a production control is necessary spring. In this vintage it is accompanied by Syrah (40%) and Airén (20%). SOIL: The soil is totally calcareous, covered by rocks and limestone, and the Bedrock appears on the surface in various parts of the plot. The vineyard is surrounded by a "paeriza" which is what we call a wall in our town of messy dry stone. HARVEST: 2019 was a slightly dry year, we had a slightly rainy spring which significantly reduced production at the plant. The summer was mild and the normal ripening, thanks to the low production, but with very good acidity. We did the harvest at the end of August with very good maturation and a high freshness. PREPARATION AND AGING: The Velasco red wine was harvested a few days before pressed and fermented like rosé. When it started the syrah and airén that were put in the tank without destemming in maceration carbonic. After 5 days, the whole was pressed and passed to a tank of cement to finish alcoholic and malolactic fermentation. The wine was in cement for a month for cleaning. The wine is fruity, salty and very drinkable.
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Samuel Canos, the fourth generation of winemaker in his family, works 35 hectares of vines in rural La Mancha that have been passed down from his grandfather. It may seem like Samuel is running a pretty large-scale production but in fact he only uses 10% of grapes from the vineyard for his own production. The rest he sells on the cheap to the local organic co-op. For Samuel it’s much more about quality than quantity. Samuel and his family have pretty consistently grown and vinified organically. No particular school or principle is followed; Samuel picks and chooses various methods that work for his vineyard. He mixes some biodynamic practice with common sense, science and a little bit of left field farm-ology. Where most growers spray their vineyards once a year with sulphur, Samuel opts instead for a cow’s milk solution, which he argues is equally effective in protecting against fungus and mildew. Summers in La Mancha are dry and baking hot, yet the breeze from the east coupled with its relative elevation (700-800m above sea level) mean that whilst Samuel’s wines carry high sugar, they also have a definite structure and balance. Soil here is lime-carrying clay on a bed of limestone and the resulting wines are somewhat voluptuous yet still mineraly.
  • Castilla - La Mancha, Spain
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