The Wine

100% centenary Grenache, from an ungrafted centenary vineyard that Rosalía saved from being grubbed-up, hence this tribute to herself. Grenache is a great variety, with a lot of smoothness and little tannin & at Altolandon  they think that it is a grape that must be left untouched, showing the fruit & the variety, especially in this cool climate zone Grenache, providing it’s long ripening cycle, versatility and adaption to the soils.
Production of only 3800 bottles.

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

Short maceration with the skins in 1000 liter clay amphora. After this the grapes ferment without intervention in the same amphora and always in a spontaneous way. No commercial yeasts is used. This is a very natural process, extremely respectful to the grapes & the clay with its capillarity & micro oxygenation,
produces fermentations that progress peacefully.

When alcoholic fermentation ends, wine is pressed &
malolactic fermentation is carried out, also in amphoras and in a natural way. Stabilization is also natural, the amphora naturally cleans the wine as its walls remain impregnated with tannins and other unwanted components. The wines made in amphora are made with little interventions both in the vineyard and in the cellar.

Aging in clay amphora of 1000 litres for 8 months, clay does not provide flavors or aromas, therefore the
wines show their pure fruit character, their typical characteristics & their essence.

Aromas & Taste

Intense & lively cherry colour, with lots of ripe red fruit,  floral hints and a pleasant balsamic background. Fresh, spicy with good tannins on the palate, present but not bothersome and a good acidity, texture and elegance. Expressive, aromatic, & it shows all the
primary character with the voluptuous raspberry, the fineness of its tannins, & it’s elegance & complexity at the same time. Clay suits Wine from extreme areas very well, it gives much fresher Wines.

Ideal food pairings include soups and stews, game, cheeses, vegetables, cold cuts, & various types of
rice dishes. Certified Organic & Vegan.

Ideal serving temperature 16ºC. 

Craziness