The Wine

100% Garnacha Blanca, the skin has a golden color while the grape naturally produces wines with a nutty tartness. A white wine with spontaneous fermentation in
amphora clay vessels called Tinajas in Spain.

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 for about 28 days, (no commercial yeasts were used.) Maceration is a part of the vinification process during which grape juice is in contact with grape, skin and seeds in order to extract color, tannins and flavor, this is also a natural way of wine preservation.

At Altolandon they work in harmony with nature with no chemical interference, they follow the lunar calendar for choosing the best day for pruning, decanting, bottling and all the work in the cellar. No addition of sulphites, & stabilization is natural.
This wine was made in a very hands-off way, so naturally.

Aromas & Taste

Sunkist color with deep amber hues, profound autumnal aromas, with ripe apricots, almonds, notes of tangerine, citrus peel & a bit of dry grassiness. Even though this wine has a sweet nose, it is bone dry on palate. It has balanced acidity & complex tart fruitiness, with deep flavors of dried mango, touch of fresh peach pie & an earthy mineral complex flavors with a dry tannic finish.

Great Wine for those dishes that could pair with either a red or a white. Goes great with food, curry, tajine, Ethiopian cuisine, Korean BBQ, chicken, eggplant, salmon, with a variety of cheeses, spicy dishes, with coconut, great with earthy vegetarian mains. A foodie’s dream. Certified Organic & Vegan.

Ideal serving temperature 13ºC. 

Craziness