Biográfico Roble 2016

Uva de Vida (“The Grape of Life”) was founded in 2012 by Carmen López Delgado and her husband Luiz Ruiz Martín in Santa Olalla, 50km west of Toledo. The 9-hectare estate is dedicated to biodynamic farming, centering on Graciano - an uncommon variety in the region. For Carmen, biodynamics is a philosophy rather than an end goal, fostering a thriving ecosystem where flowers, insects, olive trees, and even grazing goats coexist in harmony. She believes in pure, unadulterated winemaking, avoiding filtration, clarification, or added sulfites, which she calls “an atomic bomb” for wine. Uva de Vida is certified organic and Demeter biodynamic, using no copper or sulfur in the vineyard. The wines are crafted with minimal intervention, expressing the land’s true character with elegance, freshness, and structure. The winery is a member of the prestigious biodynamic association La Renaissance des Appellations, chaired by Nicolas Joly. Winemaking Detail: Hand harvested at the end of August. Fermentation on wild yeasts. 28 days maceration on the skins with daily pigeage. Fermentation at low temperatures to start gradually increasing to 23C to best extract flavours and age well. Once malolactic fermentation finishes aged in French barrels for 17 months. Racked once; unfiltered and unclarified.

Hand harvested at the end of August. Fermentation on wild yeasts. 28 days maceration on the skins with daily pigeage. Fermentation at low temperatures to start gradually increasing to 23C to best extract flavours and age well. Once malolactic fermentation finishes aged in French barrels for 17 months. Racked once; unfiltered and unclarified.

Dark; opaque and concentrated blood red. Iron rich; bloody; rusty nose with blackberry; fresh violets; blueberries; and confected forest fruits & cola. The palate is immediately fruity; with cola; blackcurrant; damson & game-y notes. Fiery acidity on the finish; tingling and vibrant.

Cured Meats, Game, Grilled Meats

Castilla La Mancha, to the South West of Madrid in the very heart of Spain, has traditionally been known for producing vast quantities of table wine and about half of all Spanish grapes are grown here. While most vineyards lie at 500-700m on sandy, calcareous and clayey soils. The region itself has 9 DOs which, since the 80s, have really taken advantage of new technology to greatly improve the quality and freshness of the wines.