Voladeros is the first Mountain Wine produced in Malaga since the 19th century, when this type of wine from PX grapes made in the hills surrounding the city of Malaga were amongst the most sought-after in Europe. With a lot of patience, Victoria looked for the old parcels where the PX still grows so as to save them. And not only did she make it, but she also made a great wine with them.
Vinification
Harvested at the beginning of August in small 9kg boxes, then transported on mule's back down the sheer slopes, then by refrigerated transport to the small cellar.
Low temperature maceration. Only the free-run wine is used.
Fermentation in French oaks vats (500 and 600 litres), then ageing on the lees with regular bâtonnage until May. The wine is then cold-stabilised, stays 9 more months in the vats, is botteld, and rests for 3 to 4 months in bottles before being launched on the market.
Storage potential
From 3 to 6 years.
To serve
Decant so as to give the wine some air before serving in a large Burgundy-wine type glass.
Trial analysis
Nice pale yellow colour with golden reflections.
Flowers spiciness on the nose, very Mediterranean, with some notes of peach and almond blossom.
Fresh on the palate, with a lot of body, and a nice acidity backbone. Long finish with a hint of bitterness. Very complex.