Forlong Anfora

In this new harvest of Tintilla, the weather conditions have made it something peculiar, much fresher, more of an Atlantic style. So, Rocío Áspera and Alejandro Narváez, from Bodega de Forlong, have decided this year to make a wine without aging in wood, and leave the wine for 12 months in clay amphoras for maturation. This has meant making a new wine, hence the name Amphora, with a fully varietal character, without any interference from the wood.

Made with grapes of the Tintilla de Rota variety planted on albariza soils in the Pago de Balbaina. It ferments in clay jars naturally and spontaneously. At the end of it, it is racked back into a new clay jar or amphora for aging for twelve months without providing, therefore, any nuance of wood to the wine, only maturation and oxygenation. Production greatly reduced to 6000 bottles.

Pairings: Grilled meats, retinto ribeye, cured cheeses.

Tasting notes: Intense cherry red, with tinted tears. Very floral and fruity nose, currants, blueberries. Herbaceous notes of aromatic grass, bay leaf, licorice, pepper. In the mouth it is tasty, with a certain salty character, an earthy and slightly rough sensation.