|Grape/Varietal : Granacha, Granacha blanca||Color : Sparkling - Pet-Nat|
|Origin : Spain||Bottle Size : 75cl|
|Region : Navarra||ABV : 12.5%|
|Vintage : 2019||Natural Factor: Biodynamic|
Many know Ismael Gozalo for his work at Ossian, one of the more respectable houses in Rueda. Ismael partnered with Javier Zaccagnini in 2004 to launch Ossian. Their aim was to extract the huge potential of Rueda’s ungrafted old vine Verdejo. From the start, their wines were considered among Spain’s best whites.
Ismael’s family owns some of the oldest (between 100-200 years old) ungrafted pre-phylloxera vines in Rueda. Most are located in the town of Nieva in the province of Segovia between 800-900 meters of altitude. These head trained vines have never seen any chemicals over the different generations that have cared for them. In 1998, before Ossian existed, Ismael started MicroBio to showcase these vineyards.
While Ismael and his family own 30 hectares of vines, he only uses 5 hectares for his MicroBio project. The 5 hectares include the oldest and best vineyard sites. The rest of the grapes are sold to some of the highest regarded producers in the region making the Gozalo family a reference in the region. Today, they remain one of the few organic producers in Rueda.
It wasn’t until Ismael left Ossian that he was able to put his heart and soul into MicroBio. With MicroBio, he’s able to express himself and the region to the fullest, with purity being the common denominator throughout. He practices a natural winemaking approach to enhance the purity and terroir characteristics. All the wines are sold under the Vino de España label as he does not want to budge to the region’s modern and manipulative winemaking techniques.
Coined by some as "El Mago de las Verdejos" (Wizard of the Verdejos), he practices his sorcery in a medieval underground cellar located in his native town of Nieva. Barrels, fudres, anforas, demijohns, stainless steel…young, old, skin contact, sparkling, biological and oxidative aging…you name it, he’s got it. How Verdejo picked so ripe can still preserve such freshness and acidity is something only he can tell. In addition to Rueda, Ismael works with Mencia from Bierzo, Garnacha from Gredos, and Rufete from Sierra de Salamanca.
continuation of the collaboration between Luis Moya Tortosa and his friend Gonzalo Celayeta under the Kimera label.
The vineyards are located near San Martín de Unx (Baja Montaña de Navarra; east-central Navarra) and cultivated according to strict organic farming standards. With the inexperience of disgorging management, new labels more difficult to print than expected, bottles poorly adapted to the filling line, this project was quite an adventure giving many headaches to Luis and Gonzalo. On the other hand, beyond having worked very hard and having learned a lot, the results are exceptional and reflect the enthusiasm of the partners in this adventure.
This is a cuvée produced according to the ancestral method for production of sparkling wines, also known as pétillant naturel (pét-nat). This method involves bottling wine that is only partially fermented. Fermentation continues in the bottle and the CO2 produced is trapped. After a few months in the bottle, the gas is absorbed into the wine in the form of bubbles and the pét-nat is ready!
Kimera pét-nat rosé is made from 80% garnacha and 20% garnacha blanca from clay-limestone soils in 600m altitude. The wine was fermented in stainless steel tanks until the must was around 24g of sugar per liter, then bottled to continue the fermentation and the fermentation.
The wine was aged on lees in the bottle for 10 months, then disgorged and topped up with the same wine which continued a complete natural fermentation in tank. No sulfur was added.
Approximately 700 bottles were made for this first vintage (2018).
Pairs Well With:
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