Natural fermentation for the natural wine
By Jack Wright
Fiesta de la Uva y Vinos Naturales
You might want to imbibe (MODERATELY) refreshing drops of natural wines from eleven Spanish provinces: Albacete, Ávila, Barcelona, Burgos, Cuenca, León, Murcia, Segovia, Toledo, Valladolid, Zamora
Natural wines don’t get mixed with acids, tannins, disinfectants, sulfites, nor commercial yeasts. No chemical agents.
“The sulfites inhibit bacterias and wild yeasts in the fermentation of wine. This ‘biological’ freedom of the natural wine reflects the authentic character of the grapes, enhance their colors, aromas and tastes,” says Luis Vida, MalaUva coordinator.
Natural wine – wholesome, refreshing, fruity – is gaining a firm foothold in cosmopolitan capitals: Paris, London, Barcelona, Rome, Copenhagen, and even Nueva York. . . Madrid is bound to join the club sooner or later, what with Lavapies, cauldron of cultural and gastronomical trends, to hasten the entry.
Would you believe? Correcaminos, Microbio Wine’s rosé, is bottled in accordance with the phases of the moon! Microbio Wines, Segovia, is headed up by Ismael Gonzalo; he’s fifth generation of his winemaking family. The bulk of Correcaminos is sold in New York.
Like the craft beer, the natural wine represents “a rebellion against industrialized consumption,” says Luis Vida. The natural winemaker “shuns glamour and exclusiveness.” Nix to designer labels! At fairs and elsewhere, the winemaker is his own vintner. Impersonal distribution is out.
Each natural wine recreates the personality of the viticulturist who enjoys direct contact with the grapes and the vineyard. It reflects a lifestyle based on the love for fine food and drink, and consumption that’s as replete with a sense of responsibility as it is with sustainability.
Calle Argumosa, 28
Saturday, 27 October
12.00 – 20.00 h.