DO Valencia, perhaps less well known and revered than its next door neighbour with a bit of altitude D.O. Utiel-Requena, has its vines lower down on the plains between the mountains and the city. Made predominantly to the west of the city its reds, mostly from Monastrell, Tempranillo, Garnacha and Cabernet Sauvignon, tend to be lighter but powerful, ruby red and intense. Whites lean towards the fruitier style using the likes of local grapes Merseguera and Verdil, as well as Macabeo, Chardonnay and Moscatel. Given the heat and aggressive climate the aging requisites for the wines are less than anywhere else so, for example, a Crianza wine will only require 3 months oak aging. Built and founded in 1968, Finca Enguera is the lifelong dream of Pedro Perez Pardo, who started in the region producing orchard crops, citrus fruits, olive groves and fruit trees in the 70’s, and eventually, vineyards. The dream? To create a family winery dedicated to producing high-quality bottled wines that meticulously represent the characteristics of the soil and climate of Fontanars dels Alforins. Now in its second and soon to be third generation, all the plots are now certified organic, while work continues to make viticulture more sustainable and respectful towards the environment. in 2014, they created Enguera Planet, a research center aimed at mitigating the effect of climate change by establishing organic farming techniques that promote biological control of pests, the reduction of the carbon footprint or the reduction of the consumption of water, amongst other things. || Tasting note: Colour is dark red. The wine has great aromatic complexity with cinnamon, coconut, pepper and herbs. In terms of the fruits: blackberry, blueberry, ripe plum, as well as some balsamic notes. On palate, it is a full-bodied wine with high complexity and acidity, but with soft tannins. The wine has a lot of minerality, representing the characteristics of the terroir. The finish is pleasantly long. || Winemaking Detail: The Finca Toñuna plot is located in the interior part of Sierra de Enguera at 500m altitude+. With deep, organic matter soils perfect for these grapes. Night harvest. Cold pre-fermentation maceration for 5 days, gentle pumping over twice a day and post-fermentation maceration for 20 days. Aged for 3-4 months in third-fourth use French oak barrels. 13,5% Vol. || Features Cherry Kirsch Blackcurrent Ripe Coconut
