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Patio, 2015

£14.50 per bottle
Available bottle sizes:
Castilla - La Mancha - Spain
100% natural
Petit Verdot, Syrah
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vineyard Vineyard
  • Organic (certified)
  • Grape Percentage: Syrah 60%, Petit Verdot 40%
  • Average age of vines: 16
  • 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: 12.5%
  • Residual sugar: <1 g/L
  • Vessel type: Other
  • Bottle weight: 800

Additional Information

SOIL: The plots from which the grapes come are clayey-calcareous, and the syrah has a content very tall of sand getting berry size very small. HARVEST: The harvest was made of each variety separately, beginning with Syrah in the middle of September and ending with petit verdot a mid october. PREPARATION AND AGING: Each variety is destemmed, fermented and macerated separately with long macerations of 3 months. The alcoholic and malolactic fermentation are carried out spontaneously with yeast and bacteria natives. They are then pressed and raised separately in used French and American oak barrels for 11 months. After that time the coupage and bottled without filtration or correction, nor sulphited.
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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