100% Tintilla de Rota, an old native red grape that died out because of Phylloxera, from organic 20+ year old vines planted on chalky Albariza soil in Jerez, on the coast in Sherry country, made naturally by Miguel and Jose Gomez, who work in the beautiful beach town of Cadiz, just south of Jerez. The grapes are fermented whole cluster for 2 weeks, then pressed off to Amphora and fiberglass to rest on the lees for about a year before getting bottled unfiltered with no sulfur added. Juicy and easy with candied dark red fruit and should definitely be served a little chilled and drunk in the sunshine, preferably straight out of the bottle.
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