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Some wines from Mustiguillo

Show all 8 wines

Appellations Mustiguillo

Definition Mustiguillo

Mustiguillo was instrumental in the revival of the Bobal and Merseguera grapes in the Levante region.

The only estate in its area since 2003, it joined the Vinos de Pago association in 2010.

History Mustiguillo

The name of Utiel-Requena (a DO in the hinterland of Valencia) rings more bells in people’s minds than El Terrerazo – although the average quality is inferior.

Anyway, in the 90's, Toni Sarrión decided to leave the DO Utiel-Requena to follow his own road. First as a simple «Vino de la Tierra», then under «Vino de la Tierra El Terrerazo». The whole Sarrión family took part in the launch of this nice project, although success was not guaranteed. The local grape Bobal has not got a great image, but Toni decided to bet on it rather than import other grapes.

His first vintage was 2000, and it came as a bombshell; no one had ever thought that Bobal could deliver such a wine! Now Toni makes more refined “bombshells” because he is a perfectionist in everything he does. So he has achieved powerful solid wines, but with all the elegance they need. Even his entry-level wine, the Mestizaje, is proof positive. The great value for money of this product is unbelievable.

Recently, Toni Sarrion became the president of the Grandes Pagos de España, an association which groups 34 prestigious wine estates, with one golden rule: producing exceptional wines in harmony with their environment, climate and soils.

After reviving the Bobal grape and putting it back on the wine planet, through a lot of work, he is now doing it again with the white Merseguera. His two white blends (Mestizaje) and his 2 top cuvées Finca Calvestra and Margas (first produced in 2016) are proof positive that this grape can really produce outstanding wines.

Varieties

Tierra del Terrerazo is the cradle of quality Bobal. It's a humble-looking variety: its berries are much larger than one can expect for wine grapes. Its bunches are big and compact. It is very tannic and gives a lot of structure and colour to the wines, and more important still, a lot of acidity (which is needed in such a hot environment). What is more, Bobal can age in wood very well. But it needs careful attention in the vine.

Mustiguillo has 85 hectares under vine, of which 70% is Bobal. There is also Grenache, Tempranillo and a bit of Syrah and Cabernet Sauvignon. For its top wines, Toni uses his 90 year-old Bobal vines. Most of his vines are trained in goblet.

The region is very dry, so his principle is to adapt the yield to the leaf surface (one kilogram of grapes per square metre).

The whole vineyard is farmed organically (with CAE certification since 2009).

Toni’s success drew the attention of others and many now, in the Levante, following his example, believe in Bobal.

Since 2008, Toni has also been trying to rehabilitate Merseguera, a local white grape from the Valencia area that had not yet proven its worth.

But here, the results are impressive, in the Mestizaje Blanco as well as in the Finca Calvestra.

Not all the harvest is used for vinification at the estate’s cellar. Only the best grapes from the best blocks of vines (not always the same, depending on the vintage) are vinified, the rest of the grapes (mainly from younger vines) being sold to other wine producers in the region.

Terroir

Almost all vines grow on similar soils: sands on dolomitic limestone.

The Finca Terrerazo is only sand (with drainage). There is a strong influence of the Mediterranean flora around the vine (lavender, thyme, rosemary…).

The climate is very continental, with some Mediterranean influences (the Valencia coast is some 80 km away), but the most important influence is the altitude (800 to 825 m), which brings coolness during the nights. In the summer and during the harvest, average day temperatures are around 35°C, but they go down to 12°C at night. What is more, the winters are cold.

All vineyards are on soft slopes, most are facing south.

Merseguera keeps the grapes harvested on the highest vines, up to 900 metres.

Winemaking

The grapes of each block of vines are vinified separately. Maceration (at low temperature) lasts for 24 hours. Too much manipulation of the grapes is avoided, gravity plays the major role.

50% of the Mestizaje is fermented in 3,500 litre French oak barrels, the rest in stainless steel (the same applies to the malolactic fermentation).

The Finca Terrerazo is entirely fermented in French oak vats.

The Quincha Corral ages in small 225 litre open tanks.

The malolactic fermentation of both Finca Terrerazo and Quincha Corral is done in oak barrels

Quincha Corral is the flagship of the house and is only produced in the best vintages. In the others vintages, the grapes go into the Finca Terrerazo. In 2013, for instance, only the Mestizaje was produced in red, so as to respect the quality standards of the estate.

Mestizaje stays there 8 to 10 months according to the vintage, while Finca Terrerazo and Quincha Corral are aged for 18 months. The white top cuvée, the Finca Calvestra, is barrel fermented, with indigenous yeast only. Then the wine is aged for 9 to 11 months ‘sur lies’ in acacia barrels.

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