Univers is the entrance to our “Universe”, fresh, saline and elegant; pure “palomino” grape. Its grapes come from the lower area of our best vineyard, “La Platera”, with clay-limestone soils of “albariza” and “lustrillos”. Its salinity and purity stand out, due to the fermentation in the old champenoise tanks made of solid steel. The young vineyard highlights the salinity and the plot shows subtle hydrocarbons and powder, aromas associated with large “albariza pago”.
100% old palomino and California. Vineyards of 20 years.
“Viña La Platera Joven del Pago Miraflores”. 0.5 hectares. Clayey-limestone Soils of “albariza” de “lustrillos”.
Biodynamic and ecological. Superficial work of green floors and covers.
Fermented and vinified in a steel tank with interior ceramic paint for 9-10 months. Spontaneous fermentation; without rectification of any kind. Initial sulphite minimum. Work on lees. Without filtering or cold stabilizing. Rinse with bentonite at low intensity from 2018.
2016: 400 bottles
2017: 5,150 bottles
2018: 4,100 bottles
<8mg/litre of sulphites.
A joint venture between Alejandro Muchada and extreme biodynamic enthusiast David Léclapart, in whose cellars in Trépail, Champagne, Muchada did an internship while backpacking through France in 2011. Five years later, presumably enthused by the many similarities there are between sherry and champagne, they decided to embark together on a ground-breaking project in the far south of Spain.
They have a grand total of 3 ha (7.5 acres) of some of the finer vineyards of mainly old Palomino Fino vines on the famous chalk of sherry town Sanlucar de Barrameda, farmed biodynamically.
These are special, ground-breaking wines that are changing the game. Luis Gutiérrez compared them to the topped up whites of Jean-François Ganevat in the Jura. We'll take that.
David and Alejandro practice biodynamic farming and don't use any pesticides, herbicides, or fertilizers. They use minimal compost in an effort to promote soil microbiome health and stimulate healthy root structures. They employ minimal tilling and only do so with a shallow plow using a horse.
The overall philosophy for the wines is retain the most pure essence of the grapes. The grapes are gently crushed using a Champagne press and the juice is allowed to ferment naturally and remain on the lees without disturbance for nine months. The final bottling takes place without any cold stabilization.
-Drink Well Wines