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De Sol A Sol Airen Natural
De Sol a Sol Airén is a wine made from Airén that comes from a vineyard that is over 100 years old. It has 4.8 hectares, and it is planted on poor clay and limestone soils.
After manual harvesting, it is fermented in stainless steel deposits with local yeasts and goes through maceration with the skins for a year. Once the maceration has ended, it is left to stand with its fine lees for a couple of months, before it is bottled using the gravity method. Stabilisation is natural and it is not filtered. No sulphites are added during the entire winemaking process.
De Sol a Sol Airén 2016 is a dense, deep and fresh wine. Compote white fruit, honey and citrus hints stand out. A wine with a great personality, an authentic wine.
Essensia Rural is a family farm that has been farming for centuries. The total area of the farm is about 150 hectares, of which part is occupied by vines. Vineyards are located on average at an altitude of 600 meters above sea level. The farm works mainly with local varieties of grapes. The main rule for Julián Ruiz is that nature itself knows how best to make wine, and the economy tries not to interfere with it. Everywhere on the farm, organic methods with elements of biodynamics are practiced. In 2006, the farm began to work on the principles of natural winemaking
All of their wines use only their own grapes. The vineyards of Essensia Rural are mostly old (1916) and very old (Velasco 145 years old) vines, not grafted. Everything that is done in the vineyard and in the winery is done by hand. A feature of the production of Rural wines is a very long fermentation / maceration of wines, which occurs naturally on natural yeast. It is important for Essence Rural to make its wines as pure as possible and to preserve their natural authenticity. An old barn for storing wheat is used as a cellar, the thick stone walls of which retain the natural coolness and humidity well and contribute to the slow natural biochemical transformation of wines.
After manual harvesting, it is fermented in stainless steel deposits with local yeasts and goes through maceration with the skins for a year. Once the maceration has ended, it is left to stand with its fine lees for a couple of months, before it is bottled using the gravity method. Stabilisation is natural and it is not filtered. No sulphites are added during the entire winemaking process.
De Sol a Sol Airén 2016 is a dense, deep and fresh wine. Compote white fruit, honey and citrus hints stand out. A wine with a great personality, an authentic wine.
Essensia Rural is a family farm that has been farming for centuries. The total area of the farm is about 150 hectares, of which part is occupied by vines. Vineyards are located on average at an altitude of 600 meters above sea level. The farm works mainly with local varieties of grapes. The main rule for Julián Ruiz is that nature itself knows how best to make wine, and the economy tries not to interfere with it. Everywhere on the farm, organic methods with elements of biodynamics are practiced. In 2006, the farm began to work on the principles of natural winemaking
All of their wines use only their own grapes. The vineyards of Essensia Rural are mostly old (1916) and very old (Velasco 145 years old) vines, not grafted. Everything that is done in the vineyard and in the winery is done by hand. A feature of the production of Rural wines is a very long fermentation / maceration of wines, which occurs naturally on natural yeast. It is important for Essence Rural to make its wines as pure as possible and to preserve their natural authenticity. An old barn for storing wheat is used as a cellar, the thick stone walls of which retain the natural coolness and humidity well and contribute to the slow natural biochemical transformation of wines.
De Sol A Sol Velasco Natural
De Sol a Sol Velasco is a wine made with Tinto Velasco grapes from a vineyard covering less than one hectare near Quero, with some 1,500 vines of some 150 years of age planted on a sand and lime soil.
After harvesting by hand, the grapes undergo fermentation with native yeasts. The wine remains in contact with the skins for several months. Before being bottled, it is aged for 12 months in used French oak barrels, unfiltered and without added sulfites.
De Sol a Sol Velasco 2019 is an intense, concentrated and highly expressive red wine. In this vintage very ripe red fruit stands out on the nose, with light spicy notes. On the palate it is powerful and very tasty, with good acidity and a very lingering finish
Essensia Rural is a family farm that has been farming for centuries. The total area of the farm is about 150 hectares, of which part is occupied by vines. Vineyards are located on average at an altitude of 600 meters above sea level. The farm works mainly with local varieties of grapes. The main rule for Julián Ruiz is that nature itself knows how best to make wine, and the economy tries not to interfere with it. Everywhere on the farm, organic methods with elements of biodynamics are practiced. In 2006, the farm began to work on the principles of natural winemaking
All of their wines use only their own grapes. The vineyards of Essensia Rural are mostly old (1916) and very old (Velasco 145 years old) vines, not grafted. Everything that is done in the vineyard and in the winery is done by hand. A feature of the production of Rural wines is a very long fermentation / maceration of wines, which occurs naturally on natural yeast. It is important for Essence Rural to make its wines as pure as possible and to preserve their natural authenticity. An old barn for storing wheat is used as a cellar, the thick stone walls of which retain the natural coolness and humidity well and contribute to the slow natural biochemical transformation of wines.
De Sol A Sol Tempranillo Natural
De Sol a Sol Tempranillo is a wine without denomination of origin made from Tempranillo, from a 1-hectare vineyard planted with 1500 pre-phylloxera vines, which are 150 years old, on sand and lime soils.
After the manual harvest, it ferments with local yeasts. Then, it macerates with the skins for 191 days and finally it is left to age for twelve months in used oak barrels. Stabilisation is natural and it is not filtered. No sulphites are added during the entire winemaking process.
De Sol a Sol Tempranillo is an ample, lively wine, balsamic on the palate and with a roasted finish, which shows us the landscape and the climate of the area. Its long maceration with the skins gives this wine the honest and frugal character of the terroir where it is born.
Essensia Rural is a family farm that has been farming for centuries. The total area of the farm is about 150 hectares, of which part is occupied by vines. Vineyards are located on average at an altitude of 600 meters above sea level. The farm works mainly with local varieties of grapes. The main rule for Julián Ruiz is that nature itself knows how best to make wine, and the economy tries not to interfere with it. Everywhere on the farm, organic methods with elements of biodynamics are practiced. In 2006, the farm began to work on the principles of natural winemaking
All of their wines use only their own grapes. The vineyards of Essensia Rural are mostly old (1916) and very old (Velasco 145 years old) vines, not grafted. Everything that is done in the vineyard and in the winery is done by hand. A feature of the production of Rural wines is a very long fermentation / maceration of wines, which occurs naturally on natural yeast. It is important for Essence Rural to make its wines as pure as possible and to preserve their natural authenticity. An old barn for storing wheat is used as a cellar, the thick stone walls of which retain the natural coolness and humidity well and contribute to the slow natural biochemical transformation of wines.
After the manual harvest, it ferments with local yeasts. Then, it macerates with the skins for 191 days and finally it is left to age for twelve months in used oak barrels. Stabilisation is natural and it is not filtered. No sulphites are added during the entire winemaking process.
De Sol a Sol Tempranillo is an ample, lively wine, balsamic on the palate and with a roasted finish, which shows us the landscape and the climate of the area. Its long maceration with the skins gives this wine the honest and frugal character of the terroir where it is born.
Essensia Rural is a family farm that has been farming for centuries. The total area of the farm is about 150 hectares, of which part is occupied by vines. Vineyards are located on average at an altitude of 600 meters above sea level. The farm works mainly with local varieties of grapes. The main rule for Julián Ruiz is that nature itself knows how best to make wine, and the economy tries not to interfere with it. Everywhere on the farm, organic methods with elements of biodynamics are practiced. In 2006, the farm began to work on the principles of natural winemaking
All of their wines use only their own grapes. The vineyards of Essensia Rural are mostly old (1916) and very old (Velasco 145 years old) vines, not grafted. Everything that is done in the vineyard and in the winery is done by hand. A feature of the production of Rural wines is a very long fermentation / maceration of wines, which occurs naturally on natural yeast. It is important for Essence Rural to make its wines as pure as possible and to preserve their natural authenticity. An old barn for storing wheat is used as a cellar, the thick stone walls of which retain the natural coolness and humidity well and contribute to the slow natural biochemical transformation of wines.
Pampaneo Natural Airen
Pampaneo Airén is a wine made from 100% Airén from their own vineyards. These are cultivated biodynamically, with maximum respect for the environment and no addition of chemical products. After manually harvesting the grapes and after their selection in the vineyard, they ferment spontaneously with local yeasts. After this, they are macerated for around 4 months in stainless steel deposits. The wine stands for 2 months in amphorae and it is bottled using gravity, without clarifying or filtering. It is produced without adding sulphites.
Essencia Rural is a family farm that has been farming for centuries. The total area of the farm is about 150 hectares, some of which are occupied by grapevines. The vineyards are located on average at an altitude of 600 meters above sea level. The farm works mainly with local grape varieties. The main rule for Julian Ruiz is that nature itself knows how best to make wine, and the farm tries not to interfere with it. Everywhere on the farm organic methods are practiced with elements of biodynamics. In 2006, the farm began to work on the principles of natural winemaking.
For all their wines they use only their own grapes. The vineyards of Essencia Rural are mainly old (1916) and very old (Velasco 145 years old) vines, not grafted. Everything done in the vineyard and winery is done by hand. A special feature of the production of Rural wines is the very long fermentation/maceration of wines, which occurs naturally using natural yeasts. For Essentia Rural it is important to make its wines as pure as possible and preserve their natural authenticity. An old barn for storing wheat is used as a cellar, the thick stone walls of which retain natural coolness and humidity well and contribute to the slow natural biochemical transformation of wines.
Essencia Rural is a family farm that has been farming for centuries. The total area of the farm is about 150 hectares, some of which are occupied by grapevines. The vineyards are located on average at an altitude of 600 meters above sea level. The farm works mainly with local grape varieties. The main rule for Julian Ruiz is that nature itself knows how best to make wine, and the farm tries not to interfere with it. Everywhere on the farm organic methods are practiced with elements of biodynamics. In 2006, the farm began to work on the principles of natural winemaking.
For all their wines they use only their own grapes. The vineyards of Essencia Rural are mainly old (1916) and very old (Velasco 145 years old) vines, not grafted. Everything done in the vineyard and winery is done by hand. A special feature of the production of Rural wines is the very long fermentation/maceration of wines, which occurs naturally using natural yeasts. For Essentia Rural it is important to make its wines as pure as possible and preserve their natural authenticity. An old barn for storing wheat is used as a cellar, the thick stone walls of which retain natural coolness and humidity well and contribute to the slow natural biochemical transformation of wines.
Pampaneo Tempranillo Natural
Pampaneo Tempranillo Natural is a wine made with Tempranillo from the winery’s own vineyards, cultivated biodynamically with maximum respect for the environment, with no added chemical products, and planted on sandy-calcareous soils.
After the manual harvest, the grapes are fully destemmed and subjected to a 2-month maceration in stainless steel tanks, fermenting with native yeasts. The malolactic fermentation is spontaneous. After pressing, the ageing takes place in clay jars.
Pampaneo Tempranillo Natural is a young, fruity and juicy red wine. A warm vintage that gives the wine more maturity and structure. Intoxicating on the nose, with notes of sweet red and black fruit, and with spicy notes. On the palate it is silky,lively and very lingering.
Essensia Rural is a family farm that has been farming for centuries. The total area of the farm is about 150 hectares, of which part is occupied by vines. Vineyards are located on average at an altitude of 600 meters above sea level. The farm works mainly with local varieties of grapes. The main rule for Julián Ruiz is that nature itself knows how best to make wine, and the economy tries not to interfere with it. Everywhere on the farm, organic methods with elements of biodynamics are practiced. In 2006, the farm began to work on the principles of natural winemaking
All of their wines use only their own grapes. The vineyards of Essensia Rural are mostly old (1916) and very old (Velasco 145 years old) vines, not grafted. Everything that is done in the vineyard and in the winery is done by hand. A feature of the production of Rural wines is a very long fermentation / maceration of wines, which occurs naturally on natural yeast. It is important for Essence Rural to make its wines as pure as possible and to preserve their natural authenticity. An old barn for storing wheat is used as a cellar, the thick stone walls of which retain the natural coolness and humidity well and contribute to the slow natural biochemical transformation of wines.
After the manual harvest, the grapes are fully destemmed and subjected to a 2-month maceration in stainless steel tanks, fermenting with native yeasts. The malolactic fermentation is spontaneous. After pressing, the ageing takes place in clay jars.
Pampaneo Tempranillo Natural is a young, fruity and juicy red wine. A warm vintage that gives the wine more maturity and structure. Intoxicating on the nose, with notes of sweet red and black fruit, and with spicy notes. On the palate it is silky,lively and very lingering.
Essensia Rural is a family farm that has been farming for centuries. The total area of the farm is about 150 hectares, of which part is occupied by vines. Vineyards are located on average at an altitude of 600 meters above sea level. The farm works mainly with local varieties of grapes. The main rule for Julián Ruiz is that nature itself knows how best to make wine, and the economy tries not to interfere with it. Everywhere on the farm, organic methods with elements of biodynamics are practiced. In 2006, the farm began to work on the principles of natural winemaking
All of their wines use only their own grapes. The vineyards of Essensia Rural are mostly old (1916) and very old (Velasco 145 years old) vines, not grafted. Everything that is done in the vineyard and in the winery is done by hand. A feature of the production of Rural wines is a very long fermentation / maceration of wines, which occurs naturally on natural yeast. It is important for Essence Rural to make its wines as pure as possible and to preserve their natural authenticity. An old barn for storing wheat is used as a cellar, the thick stone walls of which retain the natural coolness and humidity well and contribute to the slow natural biochemical transformation of wines.