La Perdida - 2021 - O Trancado
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La Perdida - 2021 - O Trancado
Garnacha Tintorera, Mencia
Galicia, Spain
A biologist by training, Nacho Gonzalez turned to winemaking when his grandmother bestowed upon him a vineyard site named “O Trancado.” Nacho brought it back to life from total neglect, through good farming practices and a desire to save the old vines rather than rip them up and replant. Nacho actively seeks out vineyards that are isolated and remote, hence the term “island wines.” Up the hillsides, away from other farms and down winding roads, he finds old abandoned vineyards and works to bring them back to health, following his grandmother’s advice. Nacho favors tinajas (Spanish tapered, clay amphora) and very old oak barrels for his aging vessels. He works with the highly regarded 5th generation La Mancha tinaja producer, Juan Padilla, who has a two year aging process for his clay vessels to make sure they intervene as little as possible (Padilla tinajas are also used at the venerable COS and Foradori estates in Italy). The name La Perdida, translating to “The Lost,” is a well-chosen one. As the story goes, other farmers in the area walked by Nacho’s vineyards and could barely see the grape vines which were tucked away behind wild and wallowing grass that was growing up around them.
O Trancado comes from an old vineyard of the same name which Nacho inherited from his grandmother and recuperated. These ancient Garnacha Tintorera & Mencía vines yield less than 1kg of fruit per plant. The grapes are hand-harvested and destemmed, fermented with their skins in open-top plastic fermenters for about 20 days without temperature control. As fermentation proceeds, Nacho gradually removes the skins until just the must remains about half-way through. Fermentation completed, the wine is pressed to stainless steel tank to rest before being bottled without fining, filtration or added SO2. (José Pastor)
Garnacha Tintorera, Mencia
Galicia, Spain
A biologist by training, Nacho Gonzalez turned to winemaking when his grandmother bestowed upon him a vineyard site named “O Trancado.” Nacho brought it back to life from total neglect, through good farming practices and a desire to save the old vines rather than rip them up and replant. Nacho actively seeks out vineyards that are isolated and remote, hence the term “island wines.” Up the hillsides, away from other farms and down winding roads, he finds old abandoned vineyards and works to bring them back to health, following his grandmother’s advice. Nacho favors tinajas (Spanish tapered, clay amphora) and very old oak barrels for his aging vessels. He works with the highly regarded 5th generation La Mancha tinaja producer, Juan Padilla, who has a two year aging process for his clay vessels to make sure they intervene as little as possible (Padilla tinajas are also used at the venerable COS and Foradori estates in Italy). The name La Perdida, translating to “The Lost,” is a well-chosen one. As the story goes, other farmers in the area walked by Nacho’s vineyards and could barely see the grape vines which were tucked away behind wild and wallowing grass that was growing up around them.
O Trancado comes from an old vineyard of the same name which Nacho inherited from his grandmother and recuperated. These ancient Garnacha Tintorera & Mencía vines yield less than 1kg of fruit per plant. The grapes are hand-harvested and destemmed, fermented with their skins in open-top plastic fermenters for about 20 days without temperature control. As fermentation proceeds, Nacho gradually removes the skins until just the must remains about half-way through. Fermentation completed, the wine is pressed to stainless steel tank to rest before being bottled without fining, filtration or added SO2. (José Pastor)