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This is the fifth project of Bodega de Forlong born with the aim of becoming part of the wine list of the restaurant El Campero (Barbate, Cádiz), awarded as best restaurant in Spain of fish and seafood by Madrid Fusion 2015 and better A letter by the Royal Academy of Gastronomy in October 2015.
This is the fifth project of Bodega de Forlong born with the aim of becoming part of the wine list of the restaurant El Campero (Barbate, Cádiz), awarded as best restaurant in Spain of fish and seafood by Madrid Fusion 2015 and better A letter by the Royal Academy of Gastronomy in October 2015. As an added personal opinion, I can only clarify that it is the best restaurant definitely to eat wild Almadraba tuna in the world (if you go in summer, remember to book in with time in advance!).
The sommelier of El Campero has a menu made only with natural wines but none with the Palomino variety, typical of the Manzanilla and Fino wines, and proposes to the owners of the cellar, Rocío and Alejandro, to create a wine with this variety and include it in their letter.
Once the challenge is launched, they decide to make a monovarietal white wine but worked differently: 80% of the Palomino grape comes from the property “Pago of Forlong” (now “Pago de Balbaína baja”) and is vinified in a classic way, worked in the winery obtaining the grape must from its berries and fermenting it in its deposits in a totally natural way with a rigorous control of the process. The other 20% of grapes come from the property “Pago Plantalina” (today “Pago de Balbaína alta”) and is vinified as a red wine, with grape skins and cold maceration. It is possibly the best way to extract a greater quantity of aromatic substances to a slightly aromatic variety like the palomino, and to elaborate a natural and ecological white wine.
After 25 days, the skins are removed and the wine is obtained. Once the wines are fermented, will be left in storage for 5 months so that they naturally decant, and then the assembly is carried out. After this process, it is bottled without having been subjected to any treatment, like clarification or filtration, hence there is some turbidity.
You can tell this while serving: The label has been renewed and with the present one they wanted to tribute the famous German photographer Helmut Newton and his work "Crocodile Eating a Ballerina, Pina Bausch Ballet 'Keushleitslegende', Wuppertal, 1983". Newton is widely recognized as a pioneer who shook the heart of fashion photography, with provocative poses reflecting the sexual revolution of the time capturing the innate beauty underlying the world of fashion. The creators of this wine consider themselves pioneers vinifying in a different way a classical grape like Palomino, which has only been used to make Fino and Manzanilla wine typical from Jerez.
Limited production: 1,225 bottles
|Tipo de Vino||Blanco|
|Vinos de Autor||Ecológico|
|Denominación de Origen||VT Cádiz|
|Pairing - Moments||How about order sushi?|
|Pairing - People||Your best friend|
|Pairing - Music||Juanito Makandé|