The career for the vineyard indutry process has arrive to the limit. By oversimplifying soil management by applying herbicides, terroirs have been destroyed.

Moreover, by also simplifying the pruning of vines and their grafting through mechanisation, this has led to an early mortality of vines before the age of 25 years, when many argue that it is only after 20 years that sufficiently rooted vines produce terroir wines.

Faced with international competition, more and more winemakers are changing traditional habits and moving towards sustainable viticulture that respects the laws of soil biology and vineyard physiology.

At the tasting, as representatives of the wineries, will be: Jaume Gramona from Bodegas Gramona, Joan Ignasi from Vinyes Domènech, Marta Labanda from Titerok Akaet, Martina Prieto from Bodegas Pariente and Agustín Santolaya from Bodegas Roda.

The tasting will be conducted by Álvaro Ribalta, Spanish Master of Wine, who is a profound connoisseur of this type of wine.

Vi Damfora

From 2002, the vinicole activity of Vinyes Doménech, based on Capçanes, Priorat, what deserve to Do Montsant, has as a main goal preserves and valuates heritage of the Serra de Llaberia estate, a protected natural area with a pronounced orography where more than 20 hectares of old vines coexist surrounded by an environment of more than 100 hectares of Mediterranean forest with a great biodiversity of fauna and flora, forming a unique ecosystem and microclimate in the area. In order to respond to this ecosystem of great ecological value, the winery has designed two areas of work: the microbiome of the soils and the influence of the biodiversity of the vineyards’ surroundings.

They understand that it is necessary to unlearn the applied practices and help the fact that nature’s own mechanisms generate scenarios where microorganisms provide a large part of the organic matter necessary to recover life in the soil, which at the same time increases the capacity to capture and fix atmospheric carbon and reduce the greenhouse effect.

In this ecological space, with red clay and limestone soils, with no sulphites added during the process and together with eight months in clay vats, we obtain an unmasked Garnacha wine.

Corimbo I

CORIMBO I is the star wine of La Horra Winery, voluminous and at the same time fine and elegant. From vines over 50 years old and made from 100% grapes from the country.

Alcoholic fermentation takes place in wooden vats and malolactic fermentation in French oak barrels. It is aged for 16 months in French and American oak barrels, 40-50% of which are new barrels.

CORIMBO I was chosen as “Platinum Best In Show”, the best red wine in the world over £15 made from Spanish varieties, at the Decanter World Wine Awards 2016 (DWWA), the world’s most prestigious wine competition.

Gramona Argent Rosé

Based on careful observation and treatment of the factors influencing the land and its habitat. on the land and its habitat. No chemical herbicides or pesticides are applied, natural resources are used with the main objective of preserving the balance of the environment and maintaining spontaneous plant cover to achieve spongy soils. Through biodynamics, a step beyond ecology, they revitalise the vineyards and seek to raise the levels of biodiversity: they use infusions and decoctions of plants to prevent pests, they make their own preparations and their own animal and vegetable compost from their medicinal plant garden and from our farm of cows, sheep and horses.

After intensive work in search of optimum ripeness, the grapes are harvested by hand in 25 kg crates. The bunches go to the sorting table, where they enter by gravity and are pressed whole, obtaining a 50% extraction and meticulously separating the fractions.

Brut Nature: Brut Nature – Demeter – 2017. Ageing: Aged for more than 36 months with cork stoppers. Varieties: 100% Pinot Noir.  Vol.: 12%.

The must ferments in 300-litre French oak barrels of various uses at a controlled temperature in a cold chamber at 14ºC/16ºC. The result is a fresh, elegant base wine with a strong skeleton. One of the watchwords from the first moment is to achieve harmony between the aromatic expressiveness of the varietal, maintaining its characteristic tonality and avoiding excessive tannin at all times. During the resting time in the silence of the cellar, we use a cork stopper that allows for the longest possible ageing. We use desks, and the removal and uncorking of the cork is carried out manually.

AKAET Valle del Malpaso

The agricultural cultivation of grapes in Lanzarote has achieved excellent quality, without forgetting the island’s own sustainability. Water is used by means of natural resources such as the mulching technique using picón (volcanic ash). The organic matter from the animals is used, which in turn feed on the vegetable matter from the smallholdings.

Thanks to Lanzarote’s tradition and isolation, the vineyard maintains the biodiversity of a pre-phylloxera and old vineyard.

This is the case of the Malpaso Valley vineyard, where the most cultivated varieties of the island are represented in less than 3000m2: Malvasia volcanica, black and white Listán, Diego, Moscatel. All operations and care of the vineyard are done by hand.

For AKAET Valle del Malpaso the varieties Malvasía volcánica, Listán blanco and Diego are harvested together with a selection in the vineyard.

AKAET Valle from Malpaso is made with Malvasia Volcánica White variety, Listan Blanco y ecologic collective of Diego. In order to respect as much as possible the vineyards, they harvest is made by hand, and as a consequence the recollect machine stays far away from the collection áreas.

José Pariente Cuvée Especial

The grapes come from two vineyards dating back to 1924 and 1928, traditionally goblet-trained, with a total surface area of 2.5 hectares. They are located in the municipality of Hornillos de Eresma, on sandy soil, which favours deep water retention, guaranteeing good grape ripening and maintaining the acidity of a dry land vineyard. We develop an ecological agriculture, based on tillage, soil maintenance by means of plant cover and sulphur.

The grapes are harvested by hand in boxes of 20 kilos, allowing us to make a first selection of grapes in the field. After a second selection on the table, we macerate the grapes for 12 hours at a low temperature. The ovoid clay cement tanks are the key to the winemaking process. They offer an ideal response to the continuous study of the new possibilities of the Verdejo variety. Their shape and the thermal differences between heights create a circular flow that facilitates the work of the lees. They also provide better protection for the wine and offer the possibility of longer ageing without oxidation. After fermenting in these tanks, the wine is aged on the lees for 11 months.

In the visual phase, it has a bright straw yellow colour with greenish tints. It has a very elegant subtle nose, in which minerality and balsamic notes are enhanced. On the palate it is a wine of enormous complexity, with an impressive smoothness, a silkiness that brings elegance, in which this sapid and horizontal minerality reappears.