Flos de Pinoso - Fermina Rose - 2019

Flos de Pinoso - Fermina Rose - 2019

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The Flos de Pinoso rose wine is elaborated with the Monastrell grape, grown in accordance with the rules of organic farming. After a soft de-stemming and crushing, the grapes are left macerating for 10 hours, and the free-run juice ferments for a few weeks. Temperatures do not exceed 16 ºC in order to keep the maximum of the primary grape aromas, youthfulness, and freshness. The wine is bottled after light (vegan-friendly) fining and filtration, with a small addition of sulfur.

Farming: Organic

Vegan

La Bodega de Pinoso started producing wines from organic grapes in 1997, being one of the pioneer wineries in the region to do so. Today, more than 800 hectares of vineyards are certified by the Valencia Region Organic Agricultural Committee, which is 35% of the surface area, producing more than 1,500,000-liters of wine. The Bodega de Pinoso is the most important producer of wines from organic farming in the Valencia Region, and are considered one of the biggest producers on a national scale. To obtain organic wines La Bodega de Pinoso combines an exhaustive control of the vineyards with careful processes in winemaking. Treatments carried out at the vineyard are minimum, making for grapes of excellent quality, without pesticides or chemical residues. The vineyard uses organic fertilizer from local organic cattle farming to improve fertility of the soil. They minimize agricultural activity to maintain the structure of the soil. They believe in the maintenance of biodiversity leaving vegetation to grow spontaneously in order to serve as a reservation of auxiliary flora and fauna.

100% Monastrell

Most wine historians agree that Monastrell (also known as Mourvèdre) is likely to be Spanish in origin, though its exact history is difficult to pinpoint. The variety was probably introduced to Valencia by the Phoenicians around 500 BC. The French-adapted name Mourvèdre probably came from Murviedro (Mourvèdre in Valenciano, nowadays Sagunt) near Valencia while the name Mataro is thought to have come from Mataró, Catalonia near the modern-day city of Barcelona. Despite this close association with Murviedro and Mataró, the grape became known in Spain as Monastrell for reasons that are still unknown though Oz Clarke speculates that a "neutral" name may have been chosen so as not to offend the local pride of both regions. Mourvèdre had a well-established presence in Roussillon region of France by at least the 16th century when still part of Spain (until 1659) where it spread eastwards towards Provence and the Rhone. There it had a well established foothold until the phylloxera epidemic of the mid to late 19th century decimated plantings. As the French and other European wine regions recovered from the phylloxera scourge by grafting Vitis vinifera varieties to American rootstock, it was discovered that Mourvèdre vines did not take well to the grafting and many vineyards were replanted with other varieties. Mourvèdre arrived in California in the 1860s. The variety, known as Mataro, was used primarily for bulk produced jug wines. In the late 20th century, interest in Mourvèdre as a premium grape variety picked up as the Rhone Rangers began seeking out old vine plantings of the variety in Contra Costa County vineyards. In the 1990s, critically acclaimed bottlings from Bonny Doon Vineyard and Cline Cellars Winery promoted demand in the variety and by the mid-2000s, plantings of Mourvèdre in California had risen to 260 ha (650 acres).

Country: Spain
Region: Valencia

Valencia is a province located at the center of Spain's sunny east coast, perhaps better known for oranges (and paella) than wine. Valencia's administrative center is the city of the same name, Spain's third largest and the Mediterranean's largest port. Archaeological evidence suggests that winemaking in Valencia dates back more than a thousand years, but the region has never held a particularly prominent place on the world wine map. In the modern era, Valencia's wine production has focused more on quantity than quality, although this is now changing gradually.
As yet, there is no single, archetypal "Valencian" wine style, although the gradual move towards quality (away from the bulk-produced quantity on which the region focused in the 20th Century) has revolved around rich, fruit-driven reds made from Monastrell. Traditionally, the region's wine portfolio has been spread across various styles. These include easy drinking reds, whites and rosés, hefty doble pasta reds and fortified moscatels. The province also produces a small quantity of sparkling Cava.

Tasting: Strawberry and Cherry Blossoms, fresh acidity, cherry bloossom coolade

Pairing: Pork belly, jackfruit carnitas tacos