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VDG0617WW
Vinadores de Gredos
Fiorel-la
Saca 2017
Gredos
Organic Farming
Wild yeasts
Low Sulphur
Vegan

Regular price £24.45

Tax included.

The wine region of Sierra de Gredos, about a 90 minute drive west of Madrid, is found around its namesake mountain range where it enjoys a warm continental climate at around 650-1200 meters high. Here its ancient winemaking culture has been reawakened by a new young crowd making their mark on the international wine scene. Predominantly growing organically with no added yeasts and using huge oak barrels and tinajas (clay jars), they make wines from old vine Garnaha and Albillo in sandy, slate and granatic soil. Though the Garnacha here tends to be more acidic and tannic, having evolved on these higher granatic soils they age well and can have an ethereal, almost Burgundian finesse, developing tertiary notes of forest floor and mushrooms.

Ruben Diaz is born and bred in Cebreros, Avila, one of the principal villages at the forefront of the Gredos wine reawakening. And he, like his much more celebrated and better known peer Dani Landi, is one of the emblematic winemakers of the area. He believes that Garnacha is a part of his DNA. It was back in 1999 when the rights to their land were about to be sold that Ruben went to check out the vines. He's never been involved but studied, learnt from others and fell in love with Gredos Garnacha. He is interested in keeping wine keeping as it has been done for 100's of years , with minimal intervention to truly express the exact state of the soil, the winemaker, the vineyard and the weather to the glass. He doesn't use a single non-organic solution. "I'm happy with my work, and they say that it always shows in the results".

Tasting note: Much darker yellow; orange hued. Cooked white fruit; kumquat; pysallis. Ginger; curry leaf; orange skin. Pallet is textured and broad; dry notes of ginger; tea and satsuma. Touch sour acidity; but juicy. Long and exotic
Winemaking Detail: Maceration and fermentation for 20 days before wine racked to a new large foudre for 9 months. Wine is racked again into SST leaving a layer of O2 where flor is allowed to formed. Remains under flor for 6 months. Bottled; neither filtered nor decanted.
Features Peach Satsuma Ginger Tea Spiced

Features Ginger, Juicy, Peach, Satsuma, Spiced, Tea,
Tasting note Much darker yellow, orange hued. Cooked white fruit, kumquat, pysallis. Ginger, curry leaf, orange skin. Pallet is textured and broad, dry notes of ginger, tea and satsuma. Touch sour acidity, but juicy. Long and exotic
Drink with
Comté, Pad Thai, Quail,

Wine details

Country Spain
Region Gredos
Producer Vinadores de Gredos
Wine Name Fiorel-la
Style Oxidative
Vintage Saca 2017
Main Grape Albillo
Other Grapes
Size 12 x 75cl
Closure Cork with wax
A.B.V. 14%
Production 800
Aging 6 month in SST under flor
Soil Various
Time to drink Now - 2022
Winemaking Detail Maceration and fermentation for 20 days before wine racked to a new large foudre for 9 months. Wine is racked again into SST leaving a layer of O2 where flor is allowed to formed. Remains under flor for 6 months. Bottled, neither filtered nor decanted.

VDG0617WW
Vinadores de Gredos
Fiorel-la
Saca 2017
Gredos
Organic Farming
Wild yeasts
Low Sulphur
Vegan

The wine region of Sierra de Gredos, about a 90 minute drive west of Madrid, is found around its namesake mountain range where it enjoys a warm continental climate at around 650-1200 meters high. Here its ancient winemaking culture has been reawakened by a new young crowd making their mark on the international wine scene. Predominantly growing organically with no added yeasts and using huge oak barrels and tinajas (clay jars), they make wines from old vine Garnaha and Albillo in sandy, slate and granatic soil. Though the Garnacha here tends to be more acidic and tannic, having evolved on these higher granatic soils they age well and can have an ethereal, almost Burgundian finesse, developing tertiary notes of forest floor and mushrooms.

Ruben Diaz is born and bred in Cebreros, Avila, one of the principal villages at the forefront of the Gredos wine reawakening. And he, like his much more celebrated and better known peer Dani Landi, is one of the emblematic winemakers of the area. He believes that Garnacha is a part of his DNA. It was back in 1999 when the rights to their land were about to be sold that Ruben went to check out the vines. He's never been involved but studied, learnt from others and fell in love with Gredos Garnacha. He is interested in keeping wine keeping as it has been done for 100's of years , with minimal intervention to truly express the exact state of the soil, the winemaker, the vineyard and the weather to the glass. He doesn't use a single non-organic solution. "I'm happy with my work, and they say that it always shows in the results".

Tasting note: Much darker yellow; orange hued. Cooked white fruit; kumquat; pysallis. Ginger; curry leaf; orange skin. Pallet is textured and broad; dry notes of ginger; tea and satsuma. Touch sour acidity; but juicy. Long and exotic
Winemaking Detail: Maceration and fermentation for 20 days before wine racked to a new large foudre for 9 months. Wine is racked again into SST leaving a layer of O2 where flor is allowed to formed. Remains under flor for 6 months. Bottled; neither filtered nor decanted.
Features Peach Satsuma Ginger Tea Spiced

Features Ginger, Juicy, Peach, Satsuma, Spiced, Tea,
Tasting note Much darker yellow, orange hued. Cooked white fruit, kumquat, pysallis. Ginger, curry leaf, orange skin. Pallet is textured and broad, dry notes of ginger, tea and satsuma. Touch sour acidity, but juicy. Long and exotic
Drink with
Comté, Pad Thai, Quail,

Wine details

Country Spain
Region Gredos
Producer Vinadores de Gredos
Wine Name Fiorel-la
Style Oxidative
Vintage Saca 2017
Main Grape Albillo
Other Grapes
Size 12 x 75cl
Closure Cork with wax
A.B.V. 14%
Production 800
Aging 6 month in SST under flor
Soil Various
Time to drink Now - 2022
Winemaking Detail Maceration and fermentation for 20 days before wine racked to a new large foudre for 9 months. Wine is racked again into SST leaving a layer of O2 where flor is allowed to formed. Remains under flor for 6 months. Bottled, neither filtered nor decanted.