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Ferozia - 'Ferozia' - Albillo Mayor - Arlanza, ES - 2019
Ferozia - 'Ferozia' - Albillo Mayor - Arlanza, ES - 2019
Ferozia - 'Ferozia' - Albillo Mayor - Arlanza, ES - 2019
Ferozia - 'Ferozia' - Albillo Mayor - Arlanza, ES - 2019
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Load image into Gallery viewer, Ferozia - 'Ferozia' - Albillo Mayor - Arlanza, ES - 2019
Load image into Gallery viewer, Ferozia - 'Ferozia' - Albillo Mayor - Arlanza, ES - 2019
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Ferozia - 'Ferozia' - Albillo Mayor - Arlanza, ES - 2019

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Think Orangina with Bitters. This is a skin contact wine for the people! Made exclusively with grapes from ALBILLO MAYOR, once considered "the best white grape, very clear, with a gentle colour and flavor" (Alonso de Herrera, Agricultura General - 1513). Old Vineyards, forgotten, hidden among age-old “garnachas” and junipers, and planted at height, between 900 and 1,000 metres of altitude, benefiting from a high temperature change between day and night. Located in a triangle between Covarrubias, Santo Domingo de Silos and Baños de Valdearados, the six plots of vineyards de FEROZIA extend into the Arlanza and Ribera del Duero regions.  We harvest by hand, in small 15-kilo boxes, one bunch at a time, selecting the grapes from the vine. Once it arrives at the winery, we macerate the skin at a stable temperature at 6° C for 12 hours, in order to release aromas.  In the winery we vinify following five distinct and different fermentation "techniques", in order to provide FEROZIA with the benefit of the "coupage" method (assemblage): we select the best results from the five fermentations and put together the appropriate percentages of each fermentation, so that an excellent result allows us to achieve a "Wine of Excellence". Part of the harvest is fermented in 500-litre clay jars, without stems, the grapes slightly torn and lightly crushed. Fermentation at low temperatures and daily Punching Down" In a second part of the harvest, with stems, the grapes are crushed and put in clay jars holding a greater volume (600 litres to 1,000 litres). Fermentation at low temperatures, this time, without “Punching Down" The third "technique" would be to ferment the flower must of the harvested grape, extracted by the bleed method, in 500 and 600 litre mud cones. Low temperatures and daily “Punching Down" (Pigeage). A fourth and fifth part of the harvest is vinified, with a flower must, in French oak barrels (minimum of 2 wines) and in acacia barrels.  In all fermentations, we use fermentation starter (Pie de Cuba) with native yeasts from the vineyard itself, collected 8 days before harvesting. We do not add sulphites, or enzymes of any kind. We do not change the acidity or the pH. The fermentations, at low temperatures, take several weeks. --- **We are Natural** We are from La Rioja, but we make Natural Wines in different regions of Spain: Ribera del Duero, Arlanza, El Bierzo, the Sierra de Salamanca … We are keen on working with grapes from native strains, generally planted in height, from old vines, which are as well minority, local, special varieties, full of character: Albillo Mayor in the lands of Castilla, Mencía of El Bierzo, Doña Blanca and Godello, Rufete and Pietro Picudo, Garnacha Tintorera (Alicante Bouschet), and Cariñena blanca, … Compost of sheep as sole fertilizer, infusion of chamomile and horsetail against mildew, “Bordo Mix” (Bouillie bordelaise); banning of irrigation and pesticides; rejection of industrial practices. Earth and Wood are the base elements of our Winery. We dismiss the use of steel and plastic, and we are not in favour of using either stone or cement. Only Earth and Wood. We step on grapes and scrapes in open wooden barrels of old oak; macerate the must in conical jars of cooked clay and, occasionally, in wooden barrels, and then let it ferment  in cylindrical clay vats. We carry out malolactic fermentation and aging in clay cones, while a small part of our wines age in french oak or acacia barrels. We don’t correct the acidity, nor the pH, nor do we add sugar to the must. We do not add sulphites or pectolytic enzymes. We only use native natural yeasts in the fermentation, added by means of a “fermentation starter” (pied de cuve), which we collect, previously on the same vineyard. We rack the wine by simple gravity, bleeding it during the waning full moon. We bottle the wine without filtering or clarification.
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