From the Winemaker:
Vinifera: 90% Bobal, 8% Tempranillo, 2% Macabeo (co-ferm)
Winemakers: John House a.k.a. “Juan Casa”, Luis Miguel Calleja
VINEYARDS: *certified organic CAECV. Dry farmed, certified organic. Multiple small lots, scattered across the high elevation
calcareous soils of Requena, are what defines the quality of our wines. Warm days give
ample ripeness, but are chased away with very cool nights which preserve acidity. The
Bobal vine age is 60yrs on average, but some sites are over 100+yrs old.. The most unique
quality of Requena is it’s high elevation, where the UV spectrum allows phenolic
development to fulfill at low sugar levels. Basically that means great flavor at low alcohol.
PRODUCTION: Hand-picked at night to retain freshness, a majority of the fruit is destemmed into inox for
partial carbonic fermentation. Native (pied du cuve) co-fermentation occurs in tank for
10-14 days with daily pumpovers, and a portion of the wine is aged in local tinajas (amphora)
before it is racked back into the blend. No additions except SO2. Unfined, unfiltered, vegan.
WINE: The note aromatics are reminiscent of flamed orange peel soaked in bing cherry juice. Clean and
fresh on the balanced palate, where raspberry and Earl Grey tea come through. Kiki & Juan tinto
is meant to be a fresh red wine that expresses the potential of Bobal with minimal intervention.
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