Keep up to date
Sign up to our
Whole bunches of Garnacha are crushed and macerated for 5 days before pressing in basket press before being passed to stainless steel vats. Bottled at 1001 density and disgorged after 6 months on the lees.
Fabio works with several indigenous and often under-represented grape varieties such as Doré, Malvar, Airén, Albillo and Chelva as well as the more common Sauvignon Blanc, Garnacha and Tempranillo. Though common isn't a fitting adjective for Fabio's wines. Variety and experimentation may just be what drives Fabio, and for this reason every year he tries new and different winemaking methods. He vinifies using amphora, stainless steel, plastic and oak barrels as well as concrete and will rarely ever produce more than 1000 bottles of any one cuvee.