As well as following the Andalucían traditions of beautiful oxidative whites and dessert
wines Samuel also makes exceptionally balanced and bright sparkling and dry wines. He
focuses on indigenous varieties such as Moscatel, Macabeo, Pedro Ximénez, Rome,
Montua, Calona, and Vigiriego as well as Tempranillo and Petit Verdot. Farming his fruit with the utmost care and respect for nature and her inherent balance. His winemaking in
cellar is light handed and pure. All Samuel’s wines are fermented spontaneously and he
has never added any sulphur to his wines. They are exceptionally unique and delicious
wines which not only reflect this region but the talent of a young and talented winemaker. The micro-climate of this vineyard is amazing. As the Sierra Nevada comes straight up out of the Mediterranean the altitude immediately soars. As the crow flies it’s a mere 5km from the sea, but sits as high as 1000m above sea level. This means much cooler evenings and Samuel is able to pick much later.
Bunches are destemmed then the grapes are macerated 7 days before the juice is
passed straight to amphora where it finishes the fermentation then spends 8 months
ageing under flor.

Producer: Bodega Viñeron

Region: Malaga-Granada, Spain

Grapes: Moscatel, Macabeo
ABV: 15%