respectful that is the whole process from the vineyard to the bottle.
The artisan wines are wines with Soul.
Bodega La Encina
After the destemming is led to small tanks of 1,000 liters where naturally and without synthetic activators or temperature coils, begins the fermentation where it usually lasts between five to seven days. Controlling the density and temperature twice a day never reaches a temperature more than 27-28º Celsius.
Once finished, the wine is extracted from the deposit for decanting and the skin is crushed for its pressing and subsequent use of it.
After choosing a predetermined coupage or a monovarietal so established, we determine within the lunar calendar, the best days and times for optimal bottling.
By the attraction of the moon to liquids, we try to be days waning/ascending in flower and/or fruit, without lunar nodes, storms or rain that can hinder the flow of particles and essence of wine.
We only use second-hand barrels where the contribution of wood to the wine is minimal and ensures that the essence of the fruit and its “terroir” is present after having been in the ageing of casks.
We use over 120 barrels of French oak with light and medium roast and also American oak casks.
A machine which is over 100 years old that hardly caresses the grain already speaks about the philosophy of this alchemist respectful with the nature. Defender of the indigenous yeasts.
Except José María Espí and the winemaker Rafa Cambra, few, or anyone else, have dared to work with this variety, somewhat rustic and special.
Three silvers for Bodegas La Encina at Organic Wine in Germany
Two wines from Bodega La Encina awarded with the Gold and Silver medal in the Bad Dürkheim.