La Resistencia Activa contra el Marqués
The first vintage of this cuvée was during the 2018 harvest.
The idea behind the creation of this wine actually comes from a case of force majeure. Indeed, a few days before the start of our harvest (October 2018), the cellar to whom the grapes were to be sold backed out.
“Sorry Ismael, we have no more space in the cellar to receive your grapes.” After rejecting several purchase offers from different wineries throughout the year, I found myself in a situation where my grapes had no press to receive them.
And from there comes the name of the wine La Resistencia Activa contra el Marqués (The Active Resistance Against the Marquis)…
We are small, but honest and honorable. We will resist now and forever, using this magic potion which makes us invincible against the M.R. & CIA …
For a small winemaker, having to abandon his grapes in the vineyards is like a failure and this is what I shared with my fantastic team: We are going to clean up the old cellar that we have not used for over 35 years, wash the old tinajas (terracotta pot) that were once used for the famous wines of Nieva and make a wine as the old ones did. We will keep the Jeronimos tradition alive!
Unlike La Resistencia, this wine is a Pet Nat (naturally carbonated wine).
The production of this wine goes as follows:
The harvest is carried out a few days before the harvest for the grapes which will be used to make La Resistencia. The goal is to get more freshness and a little less power, since the aging period will be shorter.
The must obtained from the destemmed and lightly pressed bunches rests for a few hours, at low temperature, to allow the removal of heavy sediment. When the must has clarified, it is transferred to the tinajas so that the fermentation begins naturally with the indigenous yeasts specific to each plot.
The fermentation takes place slowly and when the optimal density is reached, we bottle so that the alcoholic fermentation ends inside the bottle. It usually takes 2-3 months to complete alcoholic fermentation due to lack of oxygen and the slow yeast activity.
Each bottle is disgorged, one by one, by hand, filled with the same wine, then capped again. There follows a period of rest before releasing the wine to allow the CO2 to be well integrated into the wine.
And now you just have to enjoy our bubbles of La Resistance Activa contra el Marqués!