Wines in which we seek the maximum expression of the grape through the minimum possible intervention, aiming to preserve the fruit and the uniqueness of the different vineyards separately, and the personality of each year, trying to find its best expression as a whole. Wines made without hassle, taking all the time needed to make them convincing, without artifices, direct, reflecting as much as possible the characteristic nature of the land from where they come. Raw wines, without a make-up.
The vineyard is where the origin, the essence of our wines is. Responsible and reasonable viticulture of minimum intervention, with a meticulous care for the vineyards in their different cycles. Eliminating the use of chemical fertilizers, herbicides, or chemical products. The harvest is always done by hand in small boxes of 12-14 kilos.
La Pequeñita emerges seeking to highlight the value of the small things. Whether they are small vineyards, scattered throughout the wine-growing territory of La Rioja, where the grapes come in small quantities and are doomed to be mixed with other lots. Also, small production that look for an alternative way to the more traditional methods. And small things are always taken care of with care and a minimal intervention in their elaboration. All of this is done with the love to the small things, aiming for the spirit and uniqueness of somethi ng that is born to be great.
Our own Tempranillo Vineyards over 25 years from the “Finca la Cala”, of clay- calcareous soil at an altitude of 655 meters, in Villalba de Rioja.
Manual harvest in cases of 12-14 kg, on September 30th. One by one cluster hand selection at the table.
Partially crushed destemmed grapes vinified in a 600 liters old amphora and in an oak barrel. No added rectifying items. Spontaneous alcoholic fermentation for a prolonged period of four weeks. After fermentation the wine stays in contact with the skins for 85 days. Gentle pressing discarding the skins. Malolactic fermentation and further ageing in a single 600-liter oak barrel with weekly bâtonnage to induce natural self-decantation of the lees. Malolactic fermentation. Light filtration prior to bottl ing. Minimal intervention with no added additives.
6 months in neutral barrels on its own fine lees. After bottling, we store the wine for a minimum of 6 months in the bottle until it is ready to be sold.
Cherry with purple reflections, deep layer. Expressive nose, with marked notes of ripe fruit, licorice and truffle over fine spices. Its mouth is marked of beginning by a firm but round tannins. Ripe and sturdy wine but does not lose freshness and balance, appearing again the notes of ripe fruit. Long, elegant and intense.
798 bottles of 750 ml.