Juan Antonio Ponce Depaula 2017 75cl

£14.00 Sale price

The nose is marked by pure, sweet red fruit and plenty of freshness. The palate has lovely acidity and serious weight, yet is pleasurable and approachable.

Juan Antonio is no longer a ‘promising winemaker’ – he has established himself as a leading figure in biodynamic and natural winemaking in his native Cuenca. After working with Telmo Rodríguez and Pablo Eguzkiza in their various Spanish projects, Juan Antonio spent time in France learning about biodynamics and how he could apply those techniques to his own vineyards in Manchuela. 10 years on, he is making better wines than ever and they are, deservedly, getting worldwide recognition by customers and critics alike. His vineyards are at altitudes between 700 and 800 metres above sea level on a combination of soils: clay, limestone and sandstone. All his vines are between 30 and 90 years old, and some of them are still planted on their own rootstocks. Sulphur treatments in the vineyard are kept to a minimum, relying entirely on biodynamic preparations to fight seasonal adversities. In the winery, his ethos is to let the wine make itself. The bunches are not destemmed and semi-carbonic maceration occurs in the tank. Full alcoholic fermentation takes place with wild yeasts. The resulting wines are neither filtered nor fined and sulphur is avoided.

Regular price £14.00

The nose is marked by pure, sweet red fruit and plenty of freshness. The palate has lovely acidity and serious weight, yet is pleasurable and approachable.

Juan Antonio is no longer a ‘promising winemaker’ – he has established himself as a leading figure in biodynamic and natural winemaking in his native Cuenca. After working with Telmo Rodríguez and Pablo Eguzkiza in their various Spanish projects, Juan Antonio spent time in France learning about biodynamics and how he could apply those techniques to his own vineyards in Manchuela. 10 years on, he is making better wines than ever and they are, deservedly, getting worldwide recognition by customers and critics alike. His vineyards are at altitudes between 700 and 800 metres above sea level on a combination of soils: clay, limestone and sandstone. All his vines are between 30 and 90 years old, and some of them are still planted on their own rootstocks. Sulphur treatments in the vineyard are kept to a minimum, relying entirely on biodynamic preparations to fight seasonal adversities. In the winery, his ethos is to let the wine make itself. The bunches are not destemmed and semi-carbonic maceration occurs in the tank. Full alcoholic fermentation takes place with wild yeasts. The resulting wines are neither filtered nor fined and sulphur is avoided.