Madara 2019

Spontaneous fermentation using native yeast in 300- to 500-liter tanks for 15 to 30 days. We do not add sulfites or other chemicals (nor acidity, color, or aroma regulators) to the wine. Unfiltered and unfined: we do not use any chemical or natural compounds, making it suitable for vegans. Macerated for twelve days and aged for six months in French oak barrels.

Ripe fruit, balsamic and spicy. Complex, fresh and intense.

Strict dryland farming and traditional bush pruning. We maintain the ground cover to control erosion and increase biodiversity. We harvest by hand first thing in the morning, transporting the grapes directly to our micro-winery in 15 kg crates for immediate processing. Residual sugar (g/l): <2. As the wine is not artificially stabilized, it is best to avoid direct sunlight and sudden temperature changes. Bottling: Manual and unfiltered. The cork is natural and a single piece, with minimal treatment. We use lighter Eco-line bottles to minimize greenhouse gas emissions.

A high-quality vintage, with rain in May and September. Because of the rain during the harvest, the grapes were picked at a fairly ripe phenolic stage, although without high alcohol levels and with good acidity.

SO2 (mg/l): 6