Monday, July 25, 2011
Bodegas Cueva, a commitment to the natural
Sometimes you do not know that close to home is a treasure, and I speak not of precious metal, but jewelry natural landscapes filled with nature, vineyards, villages and farms, and above all phenomenal people and their projects to recover the natural environment and above all enjoy it, getting this off for wine and other spirits with soul and friendly environment.
Had long wanted to find one aura of happiness and positive thoughts and interestingly I found yesterday at a meeting of friends, some old known and others who knew first physically.
Was nearly lunchtime to arrive at the village, so he arranged for it in La Sarten, a chic little restaurant located in the Calle Mayor of La Portera, where we taste some typical dishes of the area as ajoarriero, gazpacho in the area (similar to Manchego) and other foods that helped us to face the afternoon we were coming.
Crossing the street we find the wooden door, which flanked on its left side by an imposing tree, giving rise to the entrance to the patio of Bodegas CUEVA. There was Adela who welcomed us great and something told me that the evening would be very intense and interesting. While waiting for Mariano, winemaker, and some people, Adela made us a coffee and we nuts on a table beneath a young fig tree, where he began to forge a friendly gathering beautiful and full of interest for attendees.
As Mariano arrived, we continued the veiled and after a while we started to talk relaxed natural tasting wines that the winery produces. The CUEVA project holds about being respectful to our environment by choosing grapes to produce wines of the most natural way possible, letting the logic organic cycles of each process follow proper compliance without using chemicals or additives to achieve a wine by itself be able to say where it came from.
The winery produces two red wines we tasted commercial vintage in 2006 and 2007. The first red wine is not passing through oak, of the Tempranillo, Bobal and Grenache, vinified separately and then form the 'coupage' final. This wine is very much alive and well evolved aromas of red fruits and black, the more mature wine from 2006 and 2007, more fresh and youthful, spicy aromas of menthol, dairy, yeast and rounded tannins and refined after his rest in the bottle.
The 2006 and 2007 matured in oak barrels, oak from different places, with a smooth and fine-grain toast, they steer the wine with the same coupage, to toast aromas and flavors, with other spices such as vanilla, coffee, cocoa, ... but in the cup evolve to become more integrated with those sweets and fruit compotes touch.
As an example a white wine from Macabeo, having some yeast to continue fermenting in the bottle and has a point petillant without becoming a sparkling and not clarified nor stable, with what appears to turbidity, but the palate is different. A cava (we are in Requena) Macabeo and Chardonnay, made by the traditional method, without the use of fining or addition of sugar, and yeast must simply resting in these presses and we have taken remembering tastes and aromas that today are difficult to find in the working business.
We also found a Bobal wine, made with reduction techniques, harvesting overripe and desire for experiment and know that could happen to undertake such a venture. I can tell you is the closest thing to ragweed taking the Olympian gods and then also tasted ginger marc found even more surprises we had, but it was a little late and decided to leave so nice meeting you and hope to repeat tell us more about this spectacular project.
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