Benimaquia Tinajas 2020 - Vinessens Bodegas y Vinedos

Benimaquia Tinajas - Vinessens Bodegas y Vinedos

The "Benimaquia Tinajas" is Spanish orange wine that is made from grapes of Moscatatel and is vinified in amphorae. The name is a tribute to the fortress of Benimaquia that stood on the heights of Denia, where inside were found many amphorae used for wine production. The grapes come from vineyards with an average age of 60 years, which grow on sandy soils a few meters from the sea and which are raised as saplings according to the principles of organic farming. The fermentation is spontaneous through indigenous yeasts and the maceration lasts 6 months. The refinement takes place for 6 months in the 450 liter terracotta amphorae, called Tinajas di Villarobledo, handcrafted by Juan Padilla. The “Benimaquia Tinajas has an amber yellow color. On the nose the aromas of yellow pulp fruit, Mediterranean scrub and saline notes are clear. In the mouth it is juicy, pleasant and fresh, full-bodied, and slightly tannic. The Benimaquia Tinajas "by Rafa Bernabe also strikes for the bottle and the transparent label in which it is proposed.

Service

We will taste it at a temperature of around 8/10 ° C. Wine to drink immediately but if left a few years in the cellar can give great satisfaction.

Pairings

Wine ideal to accompany risottos, fish dishes, seafood, to try with a plate of semi-mature cheeses.

Winery: Vinessens Bodegas y Vinedos

Rafa Bernabé is located in Villena, in the Spanish province of Alicante. Here the vines, all of Monastrell, are developed at 700 m.s.l.m. about 50-100 km from the coast. Rafa Bernabé is a man who lives in symbiosis with his land, who loves and respects nature and who works with integrity and dedication, capable of giving a new wine identity to his area, in a very personal way. Its vines are planted with saplings in Mediterranean beaches, and produces its white wines from the Muscat de Alexandria and Merseguera vines, and the reds with the omnipresent Monastrel but also with Alicante and Ramblis. Rafa Bernabé is also known for having first used the famous amphora of Villarobledo of the Padilla artisan. Rafa Bernabé in the vineyard does not use chemicals, and in the cellar tries to intervene as little as possible. Its wines are vinified without almost touching them and in the most natural way possible, whole bunch fermentations without sulfur and with native yeasts; they are not clarified or filtered. The wines of Rafa Bernabé are small productions, original wines, beautiful, pleasant and enjoyable.