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Bodega Cauzon Mozuelo 2021

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17,70 

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Mozuelo is a red wine produced by Ramon Saavedra of Bodega Cauzon in Granada, Spain. It is made from Garnacha grapes that ferment spontaneously with indigenous yeasts and macerate two days in steel. Refinement also takes place in steel for about a year. Bottled without filtration, clarification or addition of sulphur dioxide. Savoury and soft in the mouth, lots of notes of red fruits and flowers on the nose. To try with game

Manufacturer: Bodega Cauzon

🍾 Mozuelo

🖼️ Granada, Spain

🏡 Bodega Cauzon

🍇 Garnacha

📅 2021

🌡️ 13%

🍷 Red Wine

🛁 Harvested by hand, spontaneous fermentation with indigenous yeasts and two-day maceration in steel; ageing always takes place in steel for about 12 months. It is bottled without the addition of sulphur dioxide, filtrations or clarifications.

👃🏻 Hints of violets and red fruits, earthy and herbaceous notes with plenty of minerality

👅 Rich and enveloping, fresh and savoury, the tannin is soft and the finish long

👍🏻 Serving temperature 16°-20°

💕 Game

😍 A refined Garnacha

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Apewineboxes is an online wine shop with over 4000 bottles of artisanal wine, natural wine or biodynamic wine.
We take you to the world's best wine regions, without the need to fly, via our wine boxes, also on subscription.

Granada, Spain

Ramon Saavedra of Bodega Cauzon is one of the pioneers of Spanish natural wine, an exceptional person and despite being a truly great producer, endowed with an uncommon humility. Bodega Cauzon's vineyards reach an altitude of up to 1,200 metres, and the terroir is crazy. Clay and limestone, but not only that, the soil is rich in minerals including quartz, and the climate is varied. Mountainous and sunny, with powerful temperature excursions and sea breezes to the rescue. The grapes grow perfectly and produce complex wines with great depth. Minimal interventionism is the rule at Bodega Cauzon, in the vineyard, where any form of systemic chemistry is banned, as well as in the cellar. The wine ferments spontaneously with indigenous yeasts and sulphur dioxide is never contemplated as an addition. Long macerations on the skins and ageing in wood complete a truly spectacular winemaking process.

 

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