Pepe Moquillaza farms incredibly old school with various different grapes that are quite old and native to his land, which happens to be only 5km from the ocean. This wine is made from Quebranta, so far Peru's only indigenous vinifera variety, is commonly used for making Pisco. It’s lighter than a red but darker than a rose. The vines are all pie franco, with very low yields on mineral-rich soils farmed organically. The grapes go through spontaneous fermentation and age with the skins for 60 days in flexitank, followed by bottling unfined, unfiltered, with low to no S02. The wine rests in bottle for 9 months before release, and in 2017 only 2,000 bottles were made.
Wine Notes: Albita is the first Orange wine coming from Peru, made with a blend of 50% Albilla (aka Listan Blanco) and 50% Italia (aka Muscat) grown organically from a 1 hectare plot 5km from the sea and characterized by sandy marine soils rich in quartz, granite, and silice.
The grapes are picked early - about 30 days early to have lower sugar and higher acidity. Harvest is done manually. After the harvest, a third of the grapes are put into deposits to have a little natural carbonic maceration. The rest of the grapes are destemmed and crushed. The must is then in contact with the skins for 60 days at uncontrolled temperature. After 60 days, the grapes are pressed and the base wine is obtained, that then is divided. One third goes to clay amphora and two thirds go to a Flexitank where it stays for another 18 months (this used to be 8 months, but with Covid, it got to rest longer), and then it is bottled with a tiny addition of SO2. No fining, slightly filtered. No chemicals of any kind are used in the vineyards or winery. Annual production is 1,500-1,600 bottles.
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