Viticulture: Organic Farming
Vinification: The grapes are hand-sorted. The partially crushed grapes are then subjected to low temperature for the extraction of primary, fruit aromas. Fermentation at low temperatures (18ºC) in tanks with wild yeast. Daily pump-overs until the end of fermentation, with a rise in temperature up to 25ºC. Malolactic fermentation is carried out with indigenous bacteria in stainless steel tanks.
A brilliant cherry-red colour, of medium intensity and purplish highlights. Forceful yet velvety on the palate. Fruity with notes of blackberries, it hides a slight bitterness that balances the fruit, with a persistent, long finish.
Marsilea is a family-owned winery with 60 hectares of vineyards around the small village of Sinarcas, on an 800-metre high plateau inland from Valencia and close to the border with Castilla-La Mancha. This altitude is essential for moderating the desert conditions and intense summer heat. Sebastian Mancebo makes terrific organic wines mostly from the native Bobal grape, previously maligned but very much on the up in recent years, as well as Verdejo, and both red and white wines