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Julia Casado Ninja de Las Uvas Tinto

$26.00

6 in stock

Vintage: 2020
Region: Murcia, Spain
Viticulture: Organic
Grape Variety: 100% Garnacha

Julia Casado Ninja de Las Uvas Tinto is 100% Garnacha. Juicy, complex, and balanced. Red berry fruit, earthy spice, dried herbs, and coffee notes.

Song: All My Love by The Collective

Additional information

NATTINESS

Natty

FRUIT

Red Berries, Red Plum

BODY

Medium-bodied

ACIDITY

Fresh (Medium)

OAK

Neutral Oak

TANNIN

Medium

ALCOHOL

14-15%

SWEETNESS

Dry

SERVING TEMP

Room Temperature (63°–67°)

SULFUR

Zero Sulfur Added

VEGAN

Vegan

IMPORTER

Selections de la Viña

6 in stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Julia Casado Ninja de Las Uvas Tinto

Julia Casado Ninja de Las Uvas Tinto is 100% Garnacha. Juicy, complex, and balanced. Red berry fruit, earthy spice, dried herbs, and coffee notes. Vines are over 20 years old and come from the “Sierra de Lavia” and” Burete” within the DO Bullas, on a 3-hectare plot located at 750 meters above sea level. Hand-harvested, 100% destemmed, maceration for 10 days, and alcoholic fermentation with native yeasts in an open stainless steel tank. Wine continues to age for 9 months in 500L barrels with its lees, bottled without filtering and without S02. Completely zero/zero in the winery and the vineyards. Limited production, around 4,600 bottles produced. This comes from allegedly the only Garnacha vines in this area, hence the name – the NINJA!

About Julia Casado

Coming from a background in music, Julia Casado’s first encounter with winemaking came in the Pfalz region of Germany where she combined her musical studies playing the cello on a stage at a local winery. Absorbed by the wonders of winemaking, she moved back to her native Murcia in 2010 rapidly becoming a reference not only in the region but Spain in general for that matter. Initially, she worked exclusively with Monastrell, known locally as “la del terreno,” she decided to make her own wine there in 2015. Given she is also “from the region,” La del Terreno seemed like an appropriate name.

She rented a vineyard spread across 3.5h in Jumilla. Fifty-year-old goblet-trained vines were planted on sandy loam soils at about 500m of altitude. The rich limestone component in the soil plays an important role in retaining moisture throughout the long, hot, and dry summer months while her organic and respectful practice are heavily reflected throughout her farming and winemaking. For the 2016 vintage, she brought her project to Bullas where she is building her own sustainable mobile winery out of modular shipping containers.

Julia’s musical sensibility shows in her wine. Monastrell can be a tough grape, especially from this hot Mediterranean climate, but somehow she’s managed to make it sing in harmony with some of the region’s best. For this first vintage, grapes were foot trodden and whole clusters were fermented in cement undergoing a short maceration. Then the wine was transferred to old 500L foudre for malolactic fermentation where it remained for about 8 months of aging before bottling unfined and unfiltered.