La Gatta Mormigliana
This Tempranillo comes from a young vineyard (about 15 years) nearby El Tiemblo, grown ecologically avoiding pesticides, herbicides, insecticides or other chemicals. Poor sandy soil, not very fertile, over granite, located at about 750 m above sea level. The best reason for not ploughing up is that the cover protects the topsoil from erosion from rain and wind, especially this vineyard which is on a slope and quite exposed to the elements. Grapes are crushed manually and macerated for about 30 days. Pressed off manually using a hydraulic cage press (low pressure = quality). Fermentation takes place in stainless steel vats, then the wine is racked to old oak barrels (500 and 600 liters) using a manual pump (manufactured in 1907 in Alcoy, Valencia) for 8 months.