Vinyer de La Ruca Ullamp 2019

Producer: Vinyer de La Ruca

Ullamp

️ Banyuls sur Mer, France

Vinyer de La Ruca

Mourvedre

2019

️  13.5%

Red wine

The grapes come from vineyards located in schistose soil, raised in a biodynamic way, they are pressed with the feet of only women then destemmed, the fermentation is spontaneous with native yeasts and the must remains in contact with the skins for 20 days in truncated cone-shaped oak vats , aged in old used barriques for 9 months without added sulphites

Red flower petals, wild berries, especially blackberries and blueberries, spicy and with hints of aromatic herbs

Fresh and tasty, full and fine, the tannin is gentle, the sip is soft and the finish is long

Serving temperature 18°-20°

Grilled meat

Tiny production, pleasure with a capital M

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.”