Pablo Calatayud has put the wines of the Valencian region back on the map, and especially those of the Terra dels Alforins, through the area's long forgotten varietals. He has also saved the cooperative of Moixent.
Thanks to his winemaking and commercial skills, his high quality wines are now exported around the world.
Vinification
The bunches of grapes are destemmed then fermented in concrete tanks, with natural yeasts. Part of the wine is aged for 8 months in concrete tanks, while the rest (the Pedro Ximénez) is fermented and aged in French and American oak barrels.
Storage potential
Drink as from: 2022
Best moment: 2022-2023
Until: 2023
To serve
Serve chilled.
Trial analysis
A solid wine typical of the region's old vines. Pedro Ximénez brings salinity and firmness, Macabeo brings structure and Malvasia some floral and fruity notes. The wood is very well integrated. Good backbone, nice juicy and spicy finish.