2016 Ignios MarmajueloDavid Bowler
From a 22-year-old vineyard composed of loam/clay soil. After careful selection in the field, a gentle pressing is done and the must is cold-settled for 12 hours. The juice is then racked into a 4-year-old 500L cask, where the alcoholic fermentation takes place with native yeasts; the wine remains in this barrel for 10 months on the lees. The wine is then clarified and filtered.
100% Marmajuelo, a grape that has no ancestoral basis on the mainland of Spain. Gritty nose with some melon and orange peel with bitters. Medium bodied with dry smokey edge that cuts up the palate on the finish.