Vinos Indar Lebrel Vino Tinto

About Vinos Indar Lebrel Vino Tinto

Vinos Indar Lebrel Vino Tinto is a co-ferment blend of Cencibel, Airén, and Macabeo organically farmed and hand harvested. 50% destemmed, the rest whole cluster. A few days of skin contact and natural yeast fermentation. The wine is then pressed and aged for 6 months in stainless. A fresher, brighter, more floral red than the traditional Indar red. Tart red berries and cranberries, violets and lilacs, citrus acidity. Bottled unfined, unfiltered, and zero SO2.  Annual production is 2,533 bottles.

About Vinos Indar

Manu Requena comes from a long family agricultural and wine tradition. The new generations always tend to move in the opposite direction to their predecessors and that is what Manu has done. Since the time of his great-great-grandfather, though it was his great-great-grandmother who planted the first vineyard back in 1935, wine has been made in his family, in the noble town of Socuéllamos, province of Ciudad Real. The family marketed it until the cooperatives were established in their town in the 1950s. Tradition said that the wine was aged in clay vessels and also in cement tanks.

Manu decided to dedicate himself to making wine when he was 22 years old and chose to do it in a way that was more respectful to the grapes, the vineyards, and the wine itself. And that was how he began to take steps into the natural wine world.

Manu has been using grapes from eight hectares of certified organic vineyards for the last 20 years. However, it was not until 2020 that Manu decided to release the wines he produced to the market. The first two wines, with just 2,000 bottles in total. For this, he chose the brand of Indar for his winery. In Basque, Indar means strength and it also means hoe in the old Castilian language. The Basque comes from a period in which his paternal family emigrated to Bilbao.

Since then he has grown to the 7,500 bottles he currently produces. Airén from 90-year-old vines, Cencibel, Parellada, and Macabeo are the varieties used for their wines.

In addition to the family vineyards, Manu plans to recover abandoned vineyards of native varieties such as Tinta Velasco or Crujidera. A very nice project that will take some time, but time and passion are two virtues that Manu treasures, so everything will surely work out.

Whether it’s 1,000 or 7,500 bottles, this is more than what Manu can do on his own. For this reason, he is lucky to have the support of his family and friends in all the tasks he has to take in the vineyard and also in the winery, including the design of the labels. And all this must be said because Manu is also a grateful person.

The two wines with the highest production are Lebrel, made with Cencibel, Airén, and Macabeo, with just over 2,500 bottles from the 2021 vintage, and Indar, made with Cencibel and Parellada, with around 1,300 bottles. The rest of Manu’s production consists of seven wines with different numbers of bottles, reaching only 140 with a late-harvest wine with fifteen days of maceration on the skins called Candongo.