Vinyer de La Ruca Orcio Judas 2022

Orcio Judas is a red wine produced by Vinyer de La Ruca in Banyuls sur Mer, Languedoc Roussillon. It is obtained from Mourvedre grapes which come from a plot rich in shale. Spontaneous fermentation with indigenous yeasts and two-week maceration in amphora, in terracotta, refined for the following 9 months. Orcio Judas is a wine with balsamic and enamelled returns on the nose, soft, expressive and round on the palate. Try it with Ariccia sausages

Producer: Vinyer de La Ruca

Jar Judas

️ Banyuls sur Mer, France

Vinyer de La Ruca

Mourvedre

2022

️  13%

Red wine

The grapes come from vineyards located in shale soil, grown biodynamically, spontaneous fermentation with two-week maceration in amphora, where it then ages for the following 9 months

Dark fruits in jam with shades of violet and violet, balsamic and mineral

Warm and soft, expressive and savory, fresh and with gentle tannins, the finish is very persistent

Serving temperature 16°-20°

Ariccia sausages

Judas, because initially those vines were treated with the tractor, for Manuel it was a betrayal

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.”