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Only 600 bottles produced and we have drunk 4 of them already...
Once the grapes are manually harvested, they are exposed to the sun for about 48 hours, utilising a method known as ¨asoleo¨ (exposure to the sun). With this method, they dehydrate the grapes which concentrates the sugars, acids, aromas, etc. This ancient technique was used, in the Sherry - producing region, up until the 1970´s. Its purpose was to reach an optimum alcohol-content potential within the grape, thereby eliminating the need to add any alcohol spirit later in the winemaking process. It is a costly technique due to the requisite intensive manual labor, as well as the lower production provided by the sun-exposed grapes. However, it results in a more concentrated wine which allows for longer ageing. Once the grapes are pressed, the must is disgorged and is introduced into Jerez-type casks where fermentation occurs naturally. This was yet another technique which was used in the Sherry production region during the 19th century, as well as in the first part of the 20th century. After fermentation, the wine is aged under la flor, (it is not aged using the solera and criadera system), for a period of two years in Jerez-type casks (500 to 600 litre barrels).
About Bodegas Forlong
The only certified organic vineyard and wine producer in the region of El Puerto de Santa Maria, Bodegas Forlong has vineyards in Forlong, Greduela and Plantalina. Created by two young entrepreneurs in love with wine, Alejandro Narváez and Rocío Áspera in 2009, this Bodega is going from strength to strength. They produced their first bottling in 2012 with a Tinto and their first Blanco in 2013.
Their philosophy on viticulture is to focus solely on quality and not quantity of the indigenous Palomino, Pedro Ximinez, Tintilla Rota and international varietal grapes such as Merlot and Syrah, taking great care with pruning to manage the yield. They employ biodynamic, natural and sustainable methods to manage the albariza rich soils and vines in the vineyards, including using the cuttings from pruning as fertiliser and the use of ground cover crops to re-introduce nitrogen back into the soil and to stress the vines to compete for nutrients. This also provides a suitable habitat for insects that will manage the harmful pests in the vineyard.
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