Microbodega Alumbro
Castilla y Leon, Zamora, Spain
Juanjo Moreno has been working on a vineyard since he helped his grandfather when he was growing up who had 6ha of vines in Villamor de los Escuderos, a small municipality in Zamora. He would plant his own vines in 1999 after having studied enology and continues to learn how best to work naturally from others as well as in a self-taught way. Juanjo makes wine that is healthy, meaning it causes no more harm to us than the alcohol within, but also rich and pure all while not adding any chemicals or synthetics at any point. He works organically and employs several hands-off agricultural techniques such as dry-farming.
BLanco
• Wine Name: Alumbro BLanco
• Varietal: Godello 20%, Verdeja 60%, Chaselas 20%
• Denomination(s): Vino Blanco
• Country: Spain
• Region: Castilla y Leon
• Vine Age: Godello & Chaselas 112 years, Verdejo 58 years
• Farming: Godello & Chaselas Organic Certified, Verdejo practicing organic
• Elevation: 800-900m
• Soil Type(s): Pebbles and sand over clay
• Annual Production: 2,100 bottles
• Maceration: Few hours
• Fermentation: spontaneous for approximately 2 months in inox steel
Grillo Nacho
• Wine Name: Grillo Nacho
• Varietal: Garnacha 100%
• Denomination(s): Vino Tinto
• Country: Spain
• Region: Castilla y Leon
• Vine Age: 58 years
• Elevation: 800
• Soil Type(s): Course sand
• Annual Production: 600 bottles
• Maceration/Fermentation: 15 days in inox steel, spontaneous fermentation in inox steel
• Aging: Approx. 1 year in inox steel, unfined & unfiltered before bottling
Clarete
• Wine Name: Clarete
• Varietal: Viura 50%, Garnacha 50%
• Denomination(s): Vino Rosado
• Country: Spain
• Region: Castilla y Leon
• Vine Age: Viura unknown, Garnacha 58 years
• Elevation: 800-900m
• Soil Type(s): Viura - Pebbles and sand over calcareous clay, Garnacha - deep sand
• Annual Production: 2,000 bottles
• Maceration: Both varietals are pressed together
• Fermentation: spontaneous in inox steel, racked into inox steel vats hermetically sealed and stored outdoors for 4 months for natural fining
Tempralín
• Wine Name: Tempralín
• Varietal: Tempranillo 100%
• Denomination(s): Vino Tinto
• Country: Spain
• Region: Castilla y Leon
• Vine Age: 58 years
• Elevation: 800-900m
• Soil Type(s): Course sand
• Annual Production: 2,400 bottles
• Maceration: 20 days in inox steel
• Fermentation: spontaneous in inox steel, racked into inox steel vats hermetically sealed and stored outdoors for 4 months for natural fining
albyreal
• Wine Name: Albyreal
• Varietal: albillo real 100%
• Country: Spain
• Region: Castilla y Leon
• Vine Age: 600-100 years
• Elevation: 850m
• Soil Type(s): pebbles and sand on a clay bottom
• maceration: gently squeezed without destemming and macerated for 3 days in stainless steel
• fermentation: On the third day and once the spontaneous fermentation has started, it is pressed into stainless steel tanks without any type of racking. After a couple of clean rackings, it is bottled unfined and unfiltered on the descending crescent moon of April.