From La Loba (the she-wolf) comes La Lobita (the wolf cub)
The essence of family tradition coupled with the liveliness of youth.
Once again we find ourselves in Matanza de Soria among century-old vineyards, some of them dating before phylloxera, but on this occasion instead of using just Tempranillo we have included the local indigenous white grape variety, Albillo.
A blend of 95% Tempranillo and 5% Albillo, hand-harvested by our cellar manager Ana Carazo with the help of some of her wine-making friends, including ‘tough guy’ Tio Braulio, with whom we share our special love of the vineyard, nature and wine itself.
Our idea was to play around with these proportions as a means of learning and observing, but mainly as a means of obtaining increased freshness in order to instil this young wine with recollections of village wines from yesteryear and, above all, for our own enjoyment and to raise awareness regarding the secrets of our vineyards.
This young wine is fermented in lightly-charred American oak barrels with the top open, de-stemmed by hand, light punching of the cap, whole grapes, intra-cellular fermentation, light pressing, closed lid, malolactic fermentation, and the result… La Lobita!
We are still lucky enough to count on the assistance of our great friend and artist Santos de Veracruz, whom we try to instil with all the essence of the moment as we produce La Lobita, that frenetic moment when the dawn greets our cellar manager smothered in grapes and vine branches but displaying all the unbridled delight of when she was a little girl and would go with her grandfather to tread the grapes at the family winery to make their home-made wine.
Let the party begin! Let the dancing start!
Now is the moment to…
Dance with La Lobita!