Rafa Bernabe works naturally, with organically managed vineyards (mostly old bush vines), no added yeasts, and little or no added sulphur dioxide. He is also keen on using clay amphorae, called tinajas.
He has vineyards close to the sea with sandy soils (at Torrevieja, for whites), and also further inland at altitude (for reds). Early harvesting is carried out, especially for the whites. Around 1000 bottles of each cuvee are made.
Vinification
Moscatel, made in amphorae (tinajas) with no added SO2, 6 months on skins.
Tasting Notes
Deep bronze colour. Amazing aromatics of sweet peach and apricot with some spice. The palate has a firm grippy character with lemony, apricot fruit. Very dry but not awkward, with pretty fruit. Subtle tea notes.
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