Vinification/ Aging: Harvest usually starts in mid September. It’s destemmed by hand, massaging bunches over a zaranda. The grapes are then crushed by foot and transferred to plastic drums and one 450 liter concrete egg for a two week maceration and fermentation. Everything is racked and nothing is filtered or fined. The entire bottling process, down to labeling, is done by hand. No sulphur is added at any time.
Alcohol Grade: 13.5%
Best to have it: 10-14ºC chilled, but not too chilled.
Size: 750 ml
The Producer: La Casa Vieja (Humberto Toscano)
Humberto Toscano grew up in San Antonio de las Miñas on a ranch older than time itself. After a stint in the US, he craved the peaceful life back at the ranch with its ancient vines, untouched by chemicals. Restoring three hectares of vineyards, he creates the most unique wines, all from the ranch’s own fruits. His winemaking style is pure and hands-on – think long macerations, aged in old barrels, and handmade labels. Notably, he keeps it natural – no added SO2 at any point. With old-school Misión and Palomino vines (some might even be 120+ years old), Humberto recently added new Misión and Garnacha vines to the mix.