Plot of land: Benavente Alto, Sierra de Montilla.
Soil type: Alberos de tosca de antehojuela (very white, airy soil typical from our region). Clay texture.
Plot features: 420m of altitude. 13% slope. Southwest orientation.
Variety: Pedro Ximenez.
Viticulture: minimum tillage. Prioritization of efficiency control labors and canopy ventilation by green pruning. Integrated production.
Harvest Date: 16/08/2021.
Elaboration: manual harvest of grape bunches. Destemming and crushing. Soft pressing in a pneumatic press and cold settling of the must for 24-48 hours. Tinaja (3000L concrete vessel) fermentation. Dynamic fermentation with temperature control. Ageing on fine lees, and biological ageing under veil of flor for 7 months.
Number of bottles: 2222.
Tasting notes: To the eye, pale with greenish highlights. Nose of freshly cut pears. In the mouth, fresh and sweet, enveloping the palate, a pleasant finish with an intense fruit aftertaste.
Surrounded by olive trees and the Benavente stream, hence its freshness and fruitiness.
LOS INSENSATOS PHILOSOPHY
Los Insensatos is not only a trade name with an engaging and playful approach that identifies a new oenological project located in DO Montilla-Moriles; it’s a statement of intent that comes from 6 friends that wish to promote a substantial change through a reformulation of the way of making and conceiving our wines: revolution starts from within.
SOIL AND CULTIVATION IN ESSENCE
“We work passionately to make unique and high-quality wines: we want to share them, build intense experiences and enjoy them to their fullest.”