La Perdida Malas Uvas Blanco
$45.00
Out of stock
Vintage: 2019
Region: Galicia, Spain
Viticulture: Organic
Grape varieties: Palomino and Doña Blanca
La Perdida Malas Uvas Blanco sees about one week of skin maceration, then raised on the lees and bottled without fining, filtration or SO2.
Song: Get Ready to Get Down by Josh Ritter
Out of stock
Save 10% when you buy six or more bottles (mix and match)
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About La Perdida Malas Uvas Blanco
La Perdida Malas Uvas Blanco sees about one week of skin maceration, then raised on the lees and bottled without fining, filtration or SO2.
About Nacho Gonzales, the Winemaker
One might call the wines of La Perdida “Island Wines.” The winemaker, Nacho Gonzalez, would definitely call them that. He is also “an island” for having the most progressive views on natural winemaking in Galicia. As far as we know, Nacho is a winemaker unlike any other in this region of the world. A biologist by training, he turned to winemaking when his grandmother bestowed upon him a vineyard site named “O Trancado.” Nacho brought it back to life from total neglect. He strived for good farming practices. There was also a desire to save the old vines rather than rip them up and replant them. The vineyard now produces some of the most fascinating red wines in Spain. It was his grandmother who told him the old vines were magnificent. It was here at this moment that La Perdida was born.
About the Vineyards
Nacho seeks out isolated and remote vineyards, hence the term “island wines.” He finds old abandoned vineyards up hillsides and on abandoned farms. Nacho works to bring them back to health, following his grandmother’s advice. He currently works with six vineyard sites in what would be the DO of Valdeorras. This totals about 4 hectares of vines. Organic farming with some biodynamic practices is the norm here. He cites Bernardo Estevez as a friend and recognizes that his journey in the world of wine is long and evolving. Nacho is a constant student of farming. He meets with winemaker-friends to discuss how to get the most out of their vineyards, all while respecting nature and the vine.
About the Winemaking Philosophy
Nacho favors tinajas (clay amphora) and very old oak barrels for his aging vessels. He works with the 5th generation La Mancha tinaja producer, Juan Padilla. Juan has a two-year aging process for his clay vessels to make sure they intervene as little as possible with the wine. Padilla tinajas are also used at the venerable COS and Foradori estates in Italy. Nacho is very experimental in the winery, despite being traditional in the vineyard. There is no sulfur use ever. He feels that Palomino and Garnacha Tintorera are important to the history of the Valdorreas region. Most of these old vineyards started during Franco’s dictatorship. Franco’s mandate was to grow only high-yielding varieties for bulk export. Nacho uses these grapes in the majority of his bottlings. He also works with a very old vineyard of Godello that he skin-ferments in amphora. There are also small amounts of Mencía and the Catalan grape Sumoll. All his vineyards are of mixed varietals, co-planted together. This is another tradition of the area he is keen to protect.
