ARRINCONAO
2025
A tricky one. It started off great, but the summer turned weird — unusually cool with strong west winds. That slowed down ripening and in some areas, it just didn't fully get there. Acidity dropped a bit toward the end, but the wines came out with a lot of finesse and elegance.
2024
A tricky one. It started off great, but the summer turned weird — unusually cool with strong west winds. That slowed down ripening and in some areas, it just didn't fully get there. Acidity dropped a bit toward the end, but the wines came out with a lot of finesse and elegance.
2023
Pretty solid vintage. Consistent weather with no major issues led to wines of very good quality. Definitely one to stash a few bottles from — it's a keeper.
2022
Tough vintage. Several heat waves hit right when the grapes were at pea-size, causing the vines to go into vegetative shutdown. It was a struggle, but the vines bounced back in the end, and those who had the patience managed to pull off a decent harvest.
Early hand-harvested, looking for that natural acidity and trying to steer clear of those overripe tropical fruit vibes that super mature Muscat can throw at you. We destemmed the grapes and let them ferment on their skins in red clay amphora for about fifteen days. Then we pressed it and sent it back to the same amphora to chill for nine months.
This is Moscatel Romano from Pago de la Cruz in the town of Chipiona — a stunning vineyard just a kilometer from the sea. Up top, it's all chalky Albariza, then it shifts into clay halfway down, and finally ends in beach sand at the bottom.
Lucky to have a couple of friends working this beautiful spot who let me vinify a small part of the oldest vines.
Yeah, I love Moscatel. So what?
