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UVA0514RW
Uva de Vida
Latitud 40
2014
CastillaÐLa Mancha
Certified Organic
Certified Biodynamic
Wild yeasts
No Sulphur
Vegan

Regular price £19.45

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 (40¼C to 12¼C) 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 DOÕs which, since the 80Õs, have really taken advantage of new technology to greatly improve the quality and freshness of the wines.

Uva de Vida (ÒThe Grape of LifeÓ), 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 doesnÕt filter, clarify or add sulfites at any point saying they Òthey are toxic and, for wine, they are an atomic bombÓ. 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 ÒLa Renaissance des AppellationsÓ, chaired by Nicolas Joly.

Tasting note: Dark; spiced; red fruit nose with pomegranate; black cherry and savoury notes of coffee; leather and fresh cocoa. The palatte is fresh and dry; with powdery tannins; intense black cherry and violets; smoke; blood and super fresh high acidity.
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; unfiltered and unclarified.
Features Black-cherry Pomegranite Violets Bloody Dry-tannins

Features Black cherry, Bloody, Dry tannins, Pomegranite, Powdery, Violets,
Tasting note Dark, spiced, red fruit nose with pomegranate, black cherry and savoury notes of coffee, leather and fresh cocoa. The palatte is fresh and dry, with powdery tannins, intense black cherry and violets, smoke, blood and super fresh high acidity.
Drink with
Chorizo, Moroccan Lamb, Wookcock,

Wine details

Country Spain
Region CastillaÐLa Mancha
Producer Uva de Vida
Wine Name Latitud 40
Style Red
Vintage 2014
Main Grape Graciano
Other Grapes
Size 6 x 75cl
Closure Cork
A.B.V. 15%
Production 6700
Aging Stainless steel
Soil Clay; limestone
Time to drink Now - 2024
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, unfiltered and unclarified.

UVA0514RW
Uva de Vida
Latitud 40
2014
CastillaÐLa 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 (40¼C to 12¼C) 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 DOÕs which, since the 80Õs, have really taken advantage of new technology to greatly improve the quality and freshness of the wines.

Uva de Vida (ÒThe Grape of LifeÓ), 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 doesnÕt filter, clarify or add sulfites at any point saying they Òthey are toxic and, for wine, they are an atomic bombÓ. 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 ÒLa Renaissance des AppellationsÓ, chaired by Nicolas Joly.

Tasting note: Dark; spiced; red fruit nose with pomegranate; black cherry and savoury notes of coffee; leather and fresh cocoa. The palatte is fresh and dry; with powdery tannins; intense black cherry and violets; smoke; blood and super fresh high acidity.
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; unfiltered and unclarified.
Features Black-cherry Pomegranite Violets Bloody Dry-tannins

Features Black cherry, Bloody, Dry tannins, Pomegranite, Powdery, Violets,
Tasting note Dark, spiced, red fruit nose with pomegranate, black cherry and savoury notes of coffee, leather and fresh cocoa. The palatte is fresh and dry, with powdery tannins, intense black cherry and violets, smoke, blood and super fresh high acidity.
Drink with
Chorizo, Moroccan Lamb, Wookcock,

Wine details

Country Spain
Region CastillaÐLa Mancha
Producer Uva de Vida
Wine Name Latitud 40
Style Red
Vintage 2014
Main Grape Graciano
Other Grapes
Size 6 x 75cl
Closure Cork
A.B.V. 15%
Production 6700
Aging Stainless steel
Soil Clay; limestone
Time to drink Now - 2024
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, unfiltered and unclarified.