La Divisoria 90% Garnacha Caladoc+10% Bobal, Singular Red Wine with minimal intervention

Singular wine with minimal intervention as “unique in its kind” and “rare” because it is extraordinary and excellent. La Divisòria is mountain located 750 asl under a Soil: Clay-calcareous and with Harvest: Manual Vinification: Between 2-3 weeks of maceration, 30% whole bunch and fermentation with native yeast. Aging: 9 months in old 225 liter French oak barrels. Bottling: June 15, 2021, without filtering or clarifying. Tasting Notes Visual phase: Cherry red color with a medium layer Olfactory phase: Intense and elegant aromas of black and red fruits with light balsamic and mineral touches. Taste phase: Soft and sweet entry. Wine with nerve, balanced, due to the combination of ripe tannins and tannins extracted from the stems from the carbonic maceration. Fruity, elegant and silky finish Grape variety 90% Garnacha Caladoc 10% Bobal Alcohol content 12.5% Alcohol Prior to completing my degree in oenology, I began to do internships in several Valencian wineries. Once I finished my studies, I decided to take advantage of the time, having the opportunity to work in Bordeaux (Haut Medoc and Saint Juillen), New Zealand (Villa Maria Estate), Burgundy (Remoissenet and Domain Parigot) and Chateauneuf-du-Pape (Maison Brotte ). Practically with my bags packed for Chile, I receive a job offer from a well-known Valencian winery. After a period of five and a half years working as winemaker at said winery, I decided to undertake a personal project. The realization of this project was an idea that had been on my mind since the end of 2018. In December 2016 I moved to Siete Aguas, the town of my father's family and little by little I am getting to know the term, its vineyards and its peculiar climate. At the same time, the town's wine scene does not look too good, with older winegrowers and a tendency to uproot or abandon vineyards. This sum of factors and the exhaustion of making commercial wines for another winery, give me the last push to undertake a personal project focused on working with native varieties and making minimal intervention wines, with which I can feel comfortable and identify.