Mil Historias Malbec, Altolandon, Manchuela, Spain (Low Sulphites)

This organic red wine has all the hallmarks of an organic malbec, from a truly progressive and environmentally friendly Spanish vineyard. 

On the outskirts of Valencia, the Altolandon winery has created an opulent, yet fresh, 100% organic malbec. It has a bright ruby to dark purple colour, thats full of expectation and desire for a bold and striking wine. The wines aromas do not disappoint, with a full and powerful mixed bouquet of black and blueberries, rose, rosemary and violets that is finished with a hint of spice.

The palate, even more so, exceeds the expectation. It is nicely concentrated and has fine tannis. The plump fruit flavours of blueberry, plum and blackberry are huge and delectable, with an incredible array of earthy tones and bittersweet cocoa.

The complexity of this wine will be a nightmare for some, trying to pursue ever flavour including tobacco, violet, dairy cherry, espresso, leather and red plum to named only a few. For any true lovers of organic red wine, this is a real dynamite sensation that will provide what seems like a new organic wine taste experience every time!

The wine is made with as little intervention as possible, fermented only with indigenous yeasts and with sulphites only added at the bottling stage.

Food Match: Lamb, Oriental curried red meats, spicy tartare

Wine Facts:

Diets Organic, Vegan, Gluten Free, Dairy Free
Grapes Malbec
Sugars 2g/l Residual Sugar Only
Sulphites 19mg/l Natural & Added Sulphites
ABV 14.0% 
Vintage 2016


Read more about no sulphites added wine labelling here
 (short read). Find out more about differences between organic, vegan and natural wines here (long read).  

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    The Vineyard: the property consists of 120 hectares with the winery resting right in the centre, not only making it aesthetically satisfying but also extremely practical. At 1,100 metres above sea level, the altitude serves to benefit the grapes with large diurnal variations which encourage even ripening and also helping retain their natural acidity.

    Organic methods are used to manage the vines utilising only natural fertilisers and some green pruning to further guarantee the quality of fruit prior to hand-harvesting. The grapes are vinified as naturally as possible with native yeasts and little other intervention. The wines are then aged in French oak and some in clay amphora to retain purity, but build complexity.

    The 15 year old vineyards face north-south, at about 11 metres surrounded by mountains but on a flat plain. The vineyards are farmed organically, sustainably and biodynamically with vines cordon trained and spur pruned.

    The Winery: never harvested before the 12th October and always by hand. The colour is extracted in 6000 litre inox tank. Skin contact for 2 to 3 weeks at a controlled temperature before an alcoholic fermentation which is spontaneous, with gentle pumping over for 5 weeks. Pressed directly to 3rd use, 225 Litre French oak barrels, where the malolactic fermentation takes place, also in a natural and spontaneous way for about 4 months. Aged for 4 months in 50% oak barrel and 50% in clay amphoras. Stabilisation is also natural and during the coldest months, temperatures can go to minus 15º C.

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