Mayeteria Sanluqueña ‘Corta y Raspa, La Charanga Maina’ Blanco 2021
Location: Spain, Andalucía
Winemaker: Antonio Bernal Ortega, Rafael Rodriguez Jimenez, Jose Manuel Harana Yuste, and Daniel Rodriguez
Grapes: Palomino Fino
Soil: Albariza
Winemaking: Organic farming. Hand harvested, spontaneous fermentation with native yeasts in very old oak casks (barrels) used in the past for Manzanilla. Slight sulfur use at the beginning. Aged in the same barrels until the following summer (approximately 9 months) and then it is transferred to an always full (steel tank) to protect it from bacteria and oxidation. No flor appearance as everything is kept topped-up.
From Importer Selections de la Viña: A mayetería is, as the name implies, a group of mayetos which essentially means winegrowers. People working their own vines and making their own wines. In this case, given the small production of each mayeto, they decided to come together and form a group to combine resources and subsequently extend their reach. Currently the group is made up of 4 mayetos, : Antonio Bernal Ortega, Rafael Rodriguez Jimenez, Jose Manuel Harana Yuste, and Daniel Rodriguez.
The pillars of this mayetería are organic farming, preservation of old vines, and spontaneous fermentations in old sherry botas without using any oenological products in the winemaking, only a little bit of SO2. Lastly, the wines must be bottled en rama, meaning no filtering or fining. Their first vintage together was in 2016 though most of them come from a long line of winemaking in Sanlúcar. All of their wines are labeled under the Corta y Raspa brand which is a reference to a specific type of pruning used locally. When we asked them how it was done, they said it was almost innate to them and too difficult to explain, like it was in their blood. Each wine comes from a single vineyard within one of Sanlúcar's famous pagos or crus, both of which specified on the label along with total bottle production.
Location: Spain, Andalucía
Winemaker: Antonio Bernal Ortega, Rafael Rodriguez Jimenez, Jose Manuel Harana Yuste, and Daniel Rodriguez
Grapes: Palomino Fino
Soil: Albariza
Winemaking: Organic farming. Hand harvested, spontaneous fermentation with native yeasts in very old oak casks (barrels) used in the past for Manzanilla. Slight sulfur use at the beginning. Aged in the same barrels until the following summer (approximately 9 months) and then it is transferred to an always full (steel tank) to protect it from bacteria and oxidation. No flor appearance as everything is kept topped-up.
From Importer Selections de la Viña: A mayetería is, as the name implies, a group of mayetos which essentially means winegrowers. People working their own vines and making their own wines. In this case, given the small production of each mayeto, they decided to come together and form a group to combine resources and subsequently extend their reach. Currently the group is made up of 4 mayetos, : Antonio Bernal Ortega, Rafael Rodriguez Jimenez, Jose Manuel Harana Yuste, and Daniel Rodriguez.
The pillars of this mayetería are organic farming, preservation of old vines, and spontaneous fermentations in old sherry botas without using any oenological products in the winemaking, only a little bit of SO2. Lastly, the wines must be bottled en rama, meaning no filtering or fining. Their first vintage together was in 2016 though most of them come from a long line of winemaking in Sanlúcar. All of their wines are labeled under the Corta y Raspa brand which is a reference to a specific type of pruning used locally. When we asked them how it was done, they said it was almost innate to them and too difficult to explain, like it was in their blood. Each wine comes from a single vineyard within one of Sanlúcar's famous pagos or crus, both of which specified on the label along with total bottle production.
Location: Spain, Andalucía
Winemaker: Antonio Bernal Ortega, Rafael Rodriguez Jimenez, Jose Manuel Harana Yuste, and Daniel Rodriguez
Grapes: Palomino Fino
Soil: Albariza
Winemaking: Organic farming. Hand harvested, spontaneous fermentation with native yeasts in very old oak casks (barrels) used in the past for Manzanilla. Slight sulfur use at the beginning. Aged in the same barrels until the following summer (approximately 9 months) and then it is transferred to an always full (steel tank) to protect it from bacteria and oxidation. No flor appearance as everything is kept topped-up.
From Importer Selections de la Viña: A mayetería is, as the name implies, a group of mayetos which essentially means winegrowers. People working their own vines and making their own wines. In this case, given the small production of each mayeto, they decided to come together and form a group to combine resources and subsequently extend their reach. Currently the group is made up of 4 mayetos, : Antonio Bernal Ortega, Rafael Rodriguez Jimenez, Jose Manuel Harana Yuste, and Daniel Rodriguez.
The pillars of this mayetería are organic farming, preservation of old vines, and spontaneous fermentations in old sherry botas without using any oenological products in the winemaking, only a little bit of SO2. Lastly, the wines must be bottled en rama, meaning no filtering or fining. Their first vintage together was in 2016 though most of them come from a long line of winemaking in Sanlúcar. All of their wines are labeled under the Corta y Raspa brand which is a reference to a specific type of pruning used locally. When we asked them how it was done, they said it was almost innate to them and too difficult to explain, like it was in their blood. Each wine comes from a single vineyard within one of Sanlúcar's famous pagos or crus, both of which specified on the label along with total bottle production.