Domaine de la Pepiere
Juan Antonio Ponce began his winery in 2005, at the age of 23. He works biodynamically in the vineyard, and in the winery he takes a natural approach, using low levels of sulfur dioxide. His philosophy is to make natural wines with wild yeast fermentation, to respect the local varietal Bobal and to express its terroir. The winemaking process begins with hand harvesting. The bunches of grapes are then chilled to 8°C and fermented whole-bunch, with the stems, in a type of fermentation known as “remango,” which was once popular in Rioja. - T Edward Wines
