With this set of three bottles, we will discover the three red wines made in amphora to understand how clay shapes the profile of wine during aging. It's an interesting material as, like oak, clay is porous, so it does allow for some oxygen giving the wine a deep and rich texture, but like stainless steel, it’s a neutral material that won’t impart any additional flavors.
This set includes the following wines:
Caíño Tinto, Anfora Vermella, Nanclares y Prieto, Galicia 2019
If you are a Cab.Franc lover, then you're going to fall in love with Caíños from Rías Baixas, and, Nanclares y Prieto's one is a superb example of all the finesse this variety can showcase. 100% Caiño From vines in the Perdecanai parcel in the Barro area. The vines are pergola trained and range in age from 15-90 years. Planted on rich sandy-loam soils over granitic bedrock. The grapes were harvested by hand, sorted, and crushed by foot, then macerated on their skins and stems and fermented for 21 days before pressing to a 300L clay amphora from Tinajero Padilla. There, the wine rested on its lees for 11 months, with batonnage for the first month. Bottled without fining or filtering and rested in bottle for 21 months before release.
Tintilla de Rota, Mahara,Cádiz, 2016
Welcome to San Fernando, Cádiz. A land where the winemaking tradition underlies the unsurpassed dimension of Sherry. Winemakers like Miguel and Jose (Bodega Vinifícate, also known as the Mahara). Mahara means "crazy, nuts" in slang. And it kind of translates the "fresh air" of change that they have brought to the area. It is very likely that many of you have not even heard
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