Vinyer de La Ruca Ellittico 2019 (Bottiglia vetro soffiato)

Producer: Vinyer de La Ruca

Elliptical

️ Banyuls sur Mer, France

Vinyer de La Ruca

Grenache 90% and Carignan 10%

2019

️  13.5%

Red wine

The grapes come from vineyards located in shale soil, raised biodynamically, with sheep doing the work of trimming the grass, the fermentation is spontaneous with native yeasts, it is pressed and pressed immediately, it ages in old used barriques for 8 months without added sulphites. Blown glass bottle

Red flowers and fruits, mineral and herbaceous

Fresh and agile, graceful and savory, the tannin is barely noticeable and the delicate finish

Serving temperature 18°-20°

Abbacchio

By Ellittico Manuel means the simplicity of this wine, only 450 bottles produced

Banyuls sur mer, Languedoc Roussillon

Taken from the blog of our friends at Les Caves de Pyrene:

“During my studies I carried out a census of wild vines both in Italy and in France, and I ended up in Banyuls almost by chance: the first impact was fatal because this terroir is extraordinary, suspended between the sea and the mountains”: from Tuscany to the Eastern Pyrenees to produce natural wine. This is the story of Manuel Di Vecchi Staraz, a Florentine professor at the University of Montpellier who abandons teaching to dedicate himself to the land where it never rains, surrounded by cork trees, on shale terraces and dry stone walls, in the wind and sun. Vinyer de la Ruca is an enclave of creative resistance inspired by Luciano Bianciardi, Johan W. Goethe and Rudolf Steiner via Ivan Illich: “The work goes with the seasons, follows the astronomical calendar and the moon. Biodynamic preparations promote the fertility of the land and plants. Two treatments of natural quarried sulfur preserve the fruits. Hoeing, pruning, pruning, mowing, harvesting. All by hand. Sickle, sickle, scissors, fork, hoe, shovel, rod. In a closed space. The grapes are pressed with a woman’s leg, destemming by a man’s hand, pressing in a wooden press, indigenous yeasts, annual barrel, frequent oxygenation, bottling with a carafe handle, Catalan puff bottles, artist and dress labeling solar. All by hand. Nothing that filters, concentrates, adds. A thousand bottles of Banyuls a year.”