LA TENDIDA 2021, CASA CASTILLO
VARIETY/BLEND: 85% Mourvedre 15% Grenache
SOIL: Sandy loam soils with a calcareous gravel layer on the top
FERMENTATION: Traditional and it occurs spontaneously with indigenous yeast in underground stone vats at control temperatures between 30º to 32º C degrees. The malolactic fermentation was done in fudres.
AGEING: The wine was aged for 14 months in fudres of 5000 and 500litres.
José Maria is a third-generation owner and operator of Casa Castillo, a farm that began as a rosemary plantation. While the smell of rosemary still lingers in the air, the pale, rocky soils surrounding his house and cellar are now planted with vines and almond orchards.
In selecting the grapes to grow on their land, they chose the indigenous Monastrell to be the primary variety.
Everything is harvested by hand and brought promptly to the cellar for sorting and fermentation.