Bodegas Altolandon, Rosalia Garnacha, Manchuela, Spain, 2020

Producer Profile

At Bodegas Altolandon, owner and winemaker Rosalia Molina makes organic wines in one of Spain’s highest altitude wineries.

Her mission is to craft wines that express the typicity of DO Manchuela – its vineyards, its altitude and the varieties planted. This is viticulture on the edge of what is possible: at 1,100m above sea level, the grapes experience a large diurnal range that encourages even ripening and helps to retain natural acidity. Rosalia’s vineyards are certified organic, employ only natural fertilizers and promote biodiversity by allowing chickens, sheep and pigs from the local farms to roam freely. The grapes are hand-harvested and vinified as naturally as possible with native yeasts and minimal intervention. The wines are then aged in clay amphorae and some in French oak to give them the requisite texture and complexity.

Viticulture

From a 100 year old single vineyard planted with pre phylloxera indigenous bush vines, in DO Manchuela. Clay and calcareous soils with larger stones on top. These old vines with low yields increase the concentration of phenolic compounds and produce dark, more pleasantly tannic wines.

Winemaking

Alcoholic fermentation is managed in 500l open top barrels and amphora, with manual punching down to extract colour and aromas. Alcoholic fermentation is spontaneous to maximise the natural potential of the grapes. When alcoholic fermentation is complete, the must is pressed directly to French oak barrels (50%) and amphora (50%) where the malolactic ferment takes place, also in a natural and spontaneous way. The elevage takes around 8 months in amphora. Stabilisation is also natural, as during the coldest months temperatures can go to minus 15º C.

Tasting Note

Vivid picota cherry red in colour, the nose is clean, with lots of mature red fruit, candy fruit, floral notes and a delicious balsamic end. Agile in the mouth with grippy and ripe tannins and pleasing fresh acidity.

Food Matching

Demi cured cheese, cold meats, as well as veal stew and white meats.