The Wine

100% Petit Manseng, which gives freshness, & allows to obtain a wine with volume in the mouth, while also being creamy & fresh. It’s balanced, has a good persistence, & manages to express the typicality of the variety while maintaining the essence of the terroir and the vintage.

The name for this wine comes from the biodiversity at Altolandon which includes a lot of different trees, sheep, chickens, bees among the vines.

Manchuela DO

Manchuela DO is a wine designation in Spain, in between the provinces of Valencia, Cuenca and Teruel, in the autonomous community of Castilla-La Mancha. This region is known for producing wines, particularly reds, from grapes like Bobal, Tempranillo, and Garnacha. The climate in Manchuela tends to be continental, with hot summers and cold winters, which can influence the characteristics of the wines produced there. The designation of origin helps to regulate the production and quality standards of wines from this area.

Climate Conditions

The high altitude of 1100 meters above sea level of the Altolandon vineyards have the ideal conditions for high quality production, giving the wines unique and special characteristics in the world. The wine is born from the grape, but the altitude at which it is grown and the terroir from which it comes are fundamental to the final result.

The higher the altitude, the more and better the solar radiation and thus the greater the thermal amplitude. The higher the altitude, the more tannins. The altitude provides a refreshing effect that increases the acidity indexes thanks to the thermal amplitude which results in a higher accumulation of aromas and flavours.

These climatic conditions mean that during the last months of the gestation period, the grapes ripen slowly and over a long period of time. This results in smaller berries with a higher proportion of skin than pulp, which is essential for red wines, as the tannins are found in the skin.

The wines from these grapes offer great variety of colour, breadth and depth of aromas and great complexity on the palate. They are also much more suitable for ageing in barrels, because the higher the acidity and proportion of tannins, the greater the possibility of obtaining wines for ageing.

Vinification

Grapes arrive at the winery with total respect for the fruit, without breakage & without exposing them to the sun or high temperatures immediately after being harvested from the vineyards surrounding the winery. Selection of bunches is carried out & only healthy & ripe fruit enters the fermentation tanks.

Cold maceration for 24 hours, followed by a spontaneous alcoholic fermentation in 1000 liters amphoras. Aging in a biological fermentation flor or flower veil. It is a very special and delicate type of aging, an art of enology. It develops on the surface of the wine from some species of yeast, constituting a flower film or veil that protects & transforms the wine during its two years of static aging.

This type of aging enriches & improves the taste characteristics of the wine & requires periodic monitoring of the analytical & sensory parameters. With this type of aging, the proteins & the color of the wines are stabilized, the result being wines with greater smoothness and sensation of density in the mouth, the wine is protected from oxidation. The astringency of the wines decreases during aging on the lees & new aromas are developed & the aromatic persistence in the wine is increased.

Aromas & Taste

Almost golden in colour, with high intensity aromas of lemon, grapefruit, pear & toasted bread. It is a mature & fine wine that expresses itself even more on the palate with it’s intensity and refinement. Biological aging makes this wine unique and unrepeatable. Dry & with saline touches, with good freshness & persistent on the palate. It is practically impossible to resist the complexity of its aromas and its golden tones. 

Ideal pairing with turkey recipes, foie gras, spicy appetizers, complex dishes with rich marinades, soupy rice, roast lamb, braised pork & goat cheese. Certified Organic & Vegan.

Ideal serving temperature 13ºC. 

Craziness