DO Manchuela is a large area in the centre of Spain, east of Cuenca and Albacete, and has 70 towns in Castilla La Mancha. It is bordered by other Designations of Origin: La Mancha in the west, Jumilla in the south and Almansa and Utiel-Requena to the east. The soil is composed of clay on limestone and the average height of the vineyards are between 600-700 meters. Another unevenness that deeply marks the surface of the area are the two large reservoirs to the north of the cultivation area, Alarcón and Contreras, which allow an abundance of irrigation. These are all very favourable conditions for vine cultivation. The García Pérez family in Albacete, inland from the Valencia coast, run Parajes del Valle winery, but have 10 hectares for their personal project... Organic vineyards of Fuente del Piojo, located in the municipality of Casas-Ibáñez, are situated on the banks of the Cabriel River canyon, at an altitude of about 900 meters. These vineyards are chosen for the peculiarity of their soils, which are clay loam with a limestone layer, and for their vine ages, ranging from 25 to 60 years old. This special selection of vineyards, under a continental climate with large diurnal ranges, gives a very unique and personal wine. No chemicals are used in the vineyards, only minimal copper or sulphur if absolutely necessary. Harvest is always manual, typically in early September, to preserve acidity and keep alcohol levels in check. The result: elegant, pure wines that are very low-intervention, that reflect place and restraint. || Tasting note: Incredibly aromatic & ripe orange wine with tropical notes of tinned mango, tangerine, peach & a touch of bruised red apple. On the palate it's very much the same. A touch herbaceous too - incredibly quaffable with a lingering acidity. || Winemaking Detail: Organic vineyards of Fuente del Piojo, located in the municipality of Casas-Ibáñez, are situated on the banks of the Cabriel River canyon, at an altitude of about 900 meters. Grapes are hand-harvested then carefully selected at the winery. Spontaneous fermentation with wild native yeasts, on skins for 3 months before a further 2 months in tank. No sulphur or additives at all before bottling. || Features Tangerine Mango Peach Herbaceous Citrus
