This is a wine produced from a 1.56 hectare plot called “La Perilla” consisting of the Bobal variety. It is located in the village of Ledaña (Cuenca, Spain) and was planted in 1985. It is dry farmed and ecologically cultivated in a calcareous clay at 725 metres above sea level.
The harvest is carried out manually in boxes of fifteen kilograms by hand at night. The grapes are only harvested once their optimum maturity has been reached.
The grapes are fermented in new 500 and 1,000 litre earthen jars with its own yeast. It ages within the jars for 10 months, at which time it is then bottled and remains at least another three months in the cellar before leaving
The production is limited and each bottle is numbered.
A red wine bewitched by a mysticism of flavours that tow through the rivers of the soul, allowing sighs of happiness after each sip.
This is a wine that comes from two plots of the Bobal variety. They were planted between 1945 and 1955 in the village of Ledaña (Cuenca, Spain) in a place called “Los Villares” where the altitude is 700 meters above sea level.
They are organically farmed on dry agricultural land. The harvest is carried our manually at night where each plant produces an average of 1.5 kilos. After the grape bunches have been selected, 50% are fermented without stalks, 25% with stalks and the remaining 25% with carbonic maceration.
Each process is carried out in new 500 and 1.000 litre earthen jars applying a minimalist oenology. After fermentation, it ages slowly inside the jars for 18 months, at which time it is then bottle and remains in the cellar for at least another months.
The production of these two plots is limited and each bottle is numbered.
A Bobal red wine, that is far from perfection and in search of harmony. Tradition is stronger than people and its aromas evoke memories of eternal melancholy.
The first vintage was in 2017, it is a rosé from grapes of the Bobal variety, planted in 1986 on a plot named “Las Carboneras” consisting of 7.84 hectares in the village of Ledaña (Cuenca, Spain). It has a south-south eastern orientation and an altitude of 750 metres above sea level and is organically farmed in a dry clay and limestone soil.
A selection of grape bunches is carried out in the vineyard based on preference of highest weight and berry size. When the grapes arrive at the cellar, they are then introduced in a low-load vertical press, 300 – 400 kg by low pressure crushing. A flower must with a low colour tone, which dims as the aging progresses, is obtained.
The flower must is poured directly into 1000 litre vertical oval clay casks. These casks have been especially designed by us and whose creation was carried out by a master potter. The value of using the casks has been observed in white wines, although in this case cement was used. We use clay casks in order to create our pink wine. The wine ferments within the casks along with its own yeasts, which are revived with frequent pumping/ aerating. When the fermentation is over, the wine is aged with its lees for six months and is then bottled.
The production is limited.
When was the last time you tasted a wine that made your skin bristle, left you gasping for air? Made your heart race and left a smile that filled your face? Life can be quiet, until you taste Velvet & Stone.
The first vintage was in 2018. A white wine of the Albilla de Manchuela grape variety, planted in 1940, in the south-eastern geographical location of Cuenca and Albacete (Spain) situated at 750 metres above sea level ecologically cultivated in a dry clay soil.
This grape variety, different from other Albillos that are cultivated in the rest of Spain due to its smaller grain and very early maturity, has become almost extinct, resulting in its production being limited solely to this area.
Fifteen kilograms boxes are harvested by hand at night. An exhaustive selection of grape bunches is carried out in the cellar, they are then pressed in order to obtain a flower must. The must is then deposited inside new 1000 litre clay pots.
During the fermentation and seven month aging process, daily batonnage takes place so that the finer leed that have been deposited are in constant suspension therefore providing superior volume and smoothness, extracting greater flavour, aroma and texture.
After aging for seven months the wine is then bottled.
With the first sip, she began to whisper, after years of forgetting she had come back to life as an eternal wine, an expression of the memories of the earth that fed her, of the wind that caressed her and of the people that cared for her. Suddenly I realized that she was nothing and everything at the same time.