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Finca Losada La Senda del Diablo 2016
Finca Losada is a modern winery, in the Bierzo (pronounced bee-er-tho) region, featuring exclusively Mencia (pronounced men-thee-a) wines from old plantings. Located near the village of Pieros on the famous pilgrim route of St. James (the Camino de Santiago de Compostela).
Losada's vineyards are a series of small parcels of traditionally bush-trained vines planted in slate and clay soils. Minimum intervention is followed out in the vineyards, partly in respect to the traditions, but mainly out of respect to the environment, the workers, and the people who enjoy their wines. No chemical herbicides or pesticides are used.
The Jesus Manzanares designed winery uses gravity to move wine through the production process rather than pumps. The design also incorporates features of the environment for both heat/cooling and light, including locating the ageing cellar, production area, and bottling line underground. Solar panels generate power for much of the production.
Winemaker Amancio Fernandez shares responsibility for the development of the Bierzo region when he worked at Dominio de Tares until joining Finca Losada in 2005.
Garnacha Tintorera is a synonym for Alicante Bouschet, a crossing of Grenache (Garnacha) and Petit Bouschet created in the late 1800s, in France, by Henri Bouschet. Traditionally used to tint more dilute southern French wines; it belongs to a rare class of teinturier grapes in which the flesh of the grape is also red.
Only the 2nd vintage of this wine; 100% Garnacha Tintorera from old vines (70+ years old) from a specific 3.5ha vineyard site close to the winery. Soil is predominantly Franco-clay, and higher altitude, with an exposure suitable for optimum ripening of grapes. Grapes are hand-harvested with maximum vineyard selection.
Traditional red wine production. Alcoholic fermentation, using natural yeast, takes place in temperature-controlled stainless-steel tanks - with regular pumpovers - while malolactic fermentation occurs in barrel. The wine is aged for 6 months in first-passage 500-litre French oak barrels, and 6 months in clay Amphorae. Fining with a gelatin-based agent; bottled unfiltered. Very limited production (1600 bottles). Wooden 4-bottle case. 14.5% alc./vol.
Our tasting note:
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