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Alex Percy
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London, E2


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UVA0318RW
Uva de Vida
Biografico
2018
Castilla–La Mancha
Certified Organic
Certified Biodynamic
Wild yeasts
No Sulphur
Vegan

Regular price £15.45

Tax included.

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 about half of all Spanish grapes are grown here. Whilst most vineyards lie at 500 700 m on sandy, calcareous and clayey soils , only grape that can withstand the extreme temperature (40ºC to 12ºC) and dry conditions thrive here; for whites this is principally Airen and for reds many of the usual dark skinned varietals. The region itself has 9 DO’s which, since the 80’s, have really taken advantage of new technology to greatly improve the quality and freshness of the wines.

Uva de Vida (“The Grape of Life”), est. 2012 , is the vision of wife and husband team Carmen Lopez Delgado and Luiz Ruiz Martin. Based in Santa Olalla, 50km west of Toledo, Carmen makes half a dozen wines from their 9hct property centered on Graciano, an uncommon variety in the region. Following strict natural and biodynamic processes, both in the vines and the winery, Carmen doesn’t filter, clarify or add sulfites at any point saying they “they are toxic and, for wine, they are an atomic bomb”. Through invigorating the life of the soil, the use of sonar energy and no intervention in the wine they are creating structured, elegant, fresh nd pure wines. The winery is a member of the tiny prestigious biodynamic association “La Renaissance des Appellations”, chaired by Nicolas Joly.

Tasting note: Fresh; firm dark red fruits; mulberry; and blackberry on the nose with perfumed purple fruit and violets. The pallet starts soft with sweet raspberry; cranberry; fresh leather and evolved ripe tannins. Great energy and texture with scintillating acidity on a jammy finish.
Winemaking Detail: Certified organic and biodynamic farming. Total absence of copper and sulphur in the vineyard. Fermentation on wild yeasts. 3 to 4 days maceration on the skins with daily pigeage. Once malolactic fermentation finishes; they are racked once; unfiltered and unclarified.
Features Forest-fruits Mulberry Black-olive Crunchy Fresh

Features Black olive, Crunchy, Energetic, Forest fruits, Fresh, Mulberry,
Tasting note Fresh, firm dark red fruits, mulberry, and blackberry on the nose with perfumed purple fruit and violets. The pallet starts soft with sweet raspberry, cranberry, fresh leather and evolved ripe tannins. Great energy and texture with scintillating acidity on a jammy finish.
Drink with
Lamb chop, Pizza, Teriyaki tuna,

Wine details

Country Spain
Region Castilla–La Mancha
Producer Uva de Vida
Wine Name Biografico
Style Red
Vintage 2018
Main Grape Graciano
Other Grapes 50% Tempranillo
Size 6 x 75cl
Closure Cork
A.B.V. 13.5%
Production 8800
Aging Stainless steel
Soil Clay; limestone
Time to drink Now - 2021
Winemaking Detail Certified organic and biodynamic farming. Total absence of copper and sulphur in the vineyard. Fermentation on wild yeasts. 3 to 4 days maceration on the skins with daily pigeage. Once malolactic fermentation finishes, they are racked once, unfiltered and unclarified.

UVA0318RW
Uva de Vida
Biografico
2018
Castilla–La Mancha
Certified Organic
Certified Biodynamic
Wild yeasts
No Sulphur
Vegan

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 about half of all Spanish grapes are grown here. Whilst most vineyards lie at 500 700 m on sandy, calcareous and clayey soils , only grape that can withstand the extreme temperature (40ºC to 12ºC) and dry conditions thrive here; for whites this is principally Airen and for reds many of the usual dark skinned varietals. The region itself has 9 DO’s which, since the 80’s, have really taken advantage of new technology to greatly improve the quality and freshness of the wines.

Uva de Vida (“The Grape of Life”), est. 2012 , is the vision of wife and husband team Carmen Lopez Delgado and Luiz Ruiz Martin. Based in Santa Olalla, 50km west of Toledo, Carmen makes half a dozen wines from their 9hct property centered on Graciano, an uncommon variety in the region. Following strict natural and biodynamic processes, both in the vines and the winery, Carmen doesn’t filter, clarify or add sulfites at any point saying they “they are toxic and, for wine, they are an atomic bomb”. Through invigorating the life of the soil, the use of sonar energy and no intervention in the wine they are creating structured, elegant, fresh nd pure wines. The winery is a member of the tiny prestigious biodynamic association “La Renaissance des Appellations”, chaired by Nicolas Joly.

Tasting note: Fresh; firm dark red fruits; mulberry; and blackberry on the nose with perfumed purple fruit and violets. The pallet starts soft with sweet raspberry; cranberry; fresh leather and evolved ripe tannins. Great energy and texture with scintillating acidity on a jammy finish.
Winemaking Detail: Certified organic and biodynamic farming. Total absence of copper and sulphur in the vineyard. Fermentation on wild yeasts. 3 to 4 days maceration on the skins with daily pigeage. Once malolactic fermentation finishes; they are racked once; unfiltered and unclarified.
Features Forest-fruits Mulberry Black-olive Crunchy Fresh

Features Black olive, Crunchy, Energetic, Forest fruits, Fresh, Mulberry,
Tasting note Fresh, firm dark red fruits, mulberry, and blackberry on the nose with perfumed purple fruit and violets. The pallet starts soft with sweet raspberry, cranberry, fresh leather and evolved ripe tannins. Great energy and texture with scintillating acidity on a jammy finish.
Drink with
Lamb chop, Pizza, Teriyaki tuna,

Wine details

Country Spain
Region Castilla–La Mancha
Producer Uva de Vida
Wine Name Biografico
Style Red
Vintage 2018
Main Grape Graciano
Other Grapes 50% Tempranillo
Size 6 x 75cl
Closure Cork
A.B.V. 13.5%
Production 8800
Aging Stainless steel
Soil Clay; limestone
Time to drink Now - 2021
Winemaking Detail Certified organic and biodynamic farming. Total absence of copper and sulphur in the vineyard. Fermentation on wild yeasts. 3 to 4 days maceration on the skins with daily pigeage. Once malolactic fermentation finishes, they are racked once, unfiltered and unclarified.