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UVA1012OX
Esencia Oxidativa
NV
Castilla–La Mancha
Certified Organic
Certified Biodynamic
Wild yeasts
No Sulphur
Vegan

Regular price £41.95

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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”) 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.

Tasting note: Kept in the same old oak barrel year on year, allowing for a combination of fresh red fruits, dried aged fruit & a nutty, oxidative quality. Rather unusual.
Winemaking Detail: Certified organic and biodynamic farming. Total absence of copper and sulphur in the vineyard. 3 to 4 days maceration on the skins with daily pigeage. Fermentation on wild yeasts not higher than 22 degrees. Once malolactic fermentation finishes; they are racked once; and put in a very old French oak barrel without topping up. Unfiltered and unclarified.
Features Strawberry Amarena Dried fruit Oxidative Salty

Features Amarena, Dried fruit, Nutty, Oxidative, Salty, Strawberry,
Tasting note Kept in the same old oak barrel year on year, allowing for a combination of fresh red fruits, dried aged fruit &, a nutty, oxidative quality. Rather unusual.
Drink with
Anchovy, Olives, Soft cheese,

Wine details

Country Spain
Region Castilla–La Mancha
Producer Uva de Vida
Wine Name Esencia Oxidativa
Colour Oxidative
Style Special & Rare
Vintage NV
Main Grape Graciano
Other Grapes
Size 50cl
Closure Cork
A.B.V. 0.16
Production 157
Aging Aged in used French oak since 2012
Soil Clay; limestone
Time to drink Now - 2030
Winemaking Detail Certified organic and biodynamic farming. Total absence of copper and sulphur in the vineyard. 3 to 4 days maceration on the skins with daily pigeage. Fermentation on wild yeasts not higher than 22 degrees. Once malolactic fermentation finishes, they are racked once, and put in a very old French oak barrel without topping up. Unfiltered and unclarified.

UVA1012OX
Uva de Vida
Esencia Oxidativa
NV
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”) 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.

Tasting note: Kept in the same old oak barrel year on year, allowing for a combination of fresh red fruits, dried aged fruit & a nutty, oxidative quality. Rather unusual.
Winemaking Detail: Certified organic and biodynamic farming. Total absence of copper and sulphur in the vineyard. 3 to 4 days maceration on the skins with daily pigeage. Fermentation on wild yeasts not higher than 22 degrees. Once malolactic fermentation finishes; they are racked once; and put in a very old French oak barrel without topping up. Unfiltered and unclarified.
Features Strawberry Amarena Dried fruit Oxidative Salty

Features Amarena, Dried fruit, Nutty, Oxidative, Salty, Strawberry,
Tasting note Kept in the same old oak barrel year on year, allowing for a combination of fresh red fruits, dried aged fruit &, a nutty, oxidative quality. Rather unusual.
Drink with
Anchovy, Olives, Soft cheese,

Wine details

Country Spain
Region Castilla–La Mancha
Producer Uva de Vida
Wine Name Esencia Oxidativa
Style Special & Rare
Vintage NV
Main Grape Graciano
Other Grapes
Size 50cl
Closure Cork
A.B.V. 0.16
Production 157
Aging Aged in used French oak since 2012
Soil Clay; limestone
Time to drink Now - 2030
Winemaking Detail Certified organic and biodynamic farming. Total absence of copper and sulphur in the vineyard. 3 to 4 days maceration on the skins with daily pigeage. Fermentation on wild yeasts not higher than 22 degrees. Once malolactic fermentation finishes, they are racked once, and put in a very old French oak barrel without topping up. Unfiltered and unclarified.