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Airen, Macabeu, Monastrell

Black fruits (think blackberries and plums) with earthy, leathery, smoky notes!

Vintage:

• 2019

ABV:

• 14

Funky Scale:

Mostly Classic

Style:

Food Wine

Region: Murcia, Spain

Coming from a background in music, Julia Casado’s first encounter with winemaking came in the Pfalz region of Germany where she combined her musical studies playing the cello with a stage at a local winery. Absorbed by the wonders of winemaking, she moved back to her native Murcia in 2010 rapidly becoming a reference not only in the region but Spain in general for that matter. Initially she worked exclusively with Monastrell, known locally as “la del terreno,” she decided to make her own wine there in 2015. Given she is also “from the region,” La del Terreno seemed like an appropriate name. She rented a vineyard spread across 3.5h in Jumilla. Fifty year old goblet trained vines planted on sandy loam soils at about 500m of altitude. The rich limestone component in the soil plays an important role in retaining moisture throughout the long, hot and dry summer months while her organic and respectful practice are heavily reflected throughout her farming and winemaking. For the 2016 vintage, she brought her project to Bullas where she is building her own sustainable mobile winery out of modular shipping containers. Julia’s musical sensibility shows in her wine. Monastrell can be a tough grape, especially from this hot mediterranean climate, but somehow she’s managed to make it sing in harmony with some of the region’s best. For this first vintage, grapes were foot trodden and whole clusters were fermented in cement undergoing a short maceration. Then the wine was transferred to old 500L foudre for malolactic fermentation where it remained for about 8 months of aging before bottling unfined and unfiltered.

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País

Blackberry, plum. raspberry, rose, and black pepper.

Vintage:

• 2020

ABV:

• 15%

Funky Scale:

Mostly Classic

Style:

Complex

Region: Maule Valley, Chile

Elena's connection to Chile runs deep. Inspired by her mother and the land's potential, she stumbled upon a treasure trove of ancient, ungrafted vineyards nestled between the Maule and Bío Bío valleys. These centuries-old País vines, some dating back 300 years, whispered tales of a forgotten heritage. Fuelled by passion and respect for tradition, Elena reached out to Nicola. Together, they envisioned a wine that would truly capture the essence of these historic grapes. They weren't interested in the easy-drinking style gaining popularity; they sought to craft a structured, complex expression of País. Their meticulous journey began in 2015. Nicola meticulously scoured the Maule Valley, learning from old producers and immersing himself in their time-honored practices. He hand-selected four hectares of these ancient vines, nurtured by dry-farming and basking on granitic soils. To honor the traditional methods, they procured an old lagar, a wooden vat for open-top fermentation, and old barrels for gentle aging. They even handcrafted a zaranda, a wooden destemmer operated by hand, adding a touch of human connection to the process. Unlike the trendy style, Pisador aimed for depth and nuance. Hand-destemmed and foot-trodden grapes underwent spontaneous fermentation and long maceration, all without filtration or added sulfites. Just pure, unadulterated fruit in every drop. The initial 2016 vintage yielded only 3300 precious bottles, each a testament to their dedication. As their love for this project grew, they acquired a second lagar and upped production slightly in 2017. So, why should you taste Pisador? It's more than just a wine; it's a journey through time, a tribute to forgotten traditions, and a testament to the unwavering passion of two friends. It's a chance to sip history, to experience the soul of ancient Chilean vines, and to discover a truly unique expression of terroir.