Calatayud is Spain’s highest altitude zone for the cultivation of Garnacha, and produces wines that are incredibly intense yet balanced with bright acidity due to the high altitudes. The slate soils impart a phenomenal minerality to Brega. Primary source records date back to the 7th Century demonstrate the cultivation of Garnacha in the medieval Kingdom of Aragón, which propagated this grape across the Mediterranean, including the South of France and Italy. One of the most unique Garnachas in Spain due to its balance between concentration and acidity.
Location: Munébrega, Zaragoza. In the southern part of D.O. Calatayud, located amongst the Sierras of Vicor, Pardos, and Armantes.
Varietal: 100% Garnacha de Aragón, the oldest clone of Garnacha (Grenache) worldwide. Garnacha (Grenache) was first cultivated in this northeastern corner of Spain and transferred across the Mediterranean by the medieval Kingdom of Aragón.
Vineyards: Two small mountain plots outside of Munébrega planted in the low density “Marco Real” system.
Year(s) Planted: 1900 & 1918
Viticulture: Traditional dry farmed viticulture. Practicing organic gobelet trained vines. In challenging years, we spray with copper sulfate once per growing season. Extremely steep mountain vineyard sites with inclinations of up to 65%.
Soils: Iron rich red slate soils with inclinations of 65%
Climate: Continental Mediterranean climate with cold winters, hot summers and drastic temperature fluctuations between day and night that can reach 60˚F. Vines self-regulate production levels based on hydric stress levels.
Winemaking: Hand harvested and stored in small baskets. The bunches are destemmed and the whole berries are transferred to 3,000L stainless steel temperature-controlled vats. Fermentation is started with a pied de cuve and maceration lasts for no longer than eight days. The wine is pressed sweet in a vertical basket press over the course of twelve hours. Primary fermentation completes and malolactic fermentation begins spontaneously in 500L & 600L puncheons and demi-muids (50% new, 50% second, third, fourth use).
Aging: The wine finishes primary and undergoes malolactic fermentation in puncheons and demi-muids. 22 months in barrel, 50% new, 50% second and third use.
2014 | 91pts | Luis Gutiérrez | Wine Advocate