La Mariota, IGP Cotes Catalanes 'Roc de la Vella' 2022
Roussillon might not be the first place in your mind while looking for fresh whites. But what Cecilia and Guillermo have achieved over a shoprt period of time is very commendable. The whites and Tacsum are definitely the most profond wines at La Mariota. The 2022 Roc della Vella is a blend of 75% Macabeu and 25% Roussanne. Chiselled, textured and mineral all at once. The flavours of the Mediterranean in your glass.
Roussillon might not be the first place in your mind while looking for fresh whites. But what Cecilia and Guillermo have achieved over a shoprt period of time is very commendable. The whites and Tacsum are definitely the most profond wines at La Mariota. The 2022 Roc della Vella is a blend of 75% Macabeu and 25% Roussanne. Chiselled, textured and mineral all at once. The flavours of the Mediterranean in your glass.
Roussillon might not be the first place in your mind while looking for fresh whites. But what Cecilia and Guillermo have achieved over a shoprt period of time is very commendable. The whites and Tacsum are definitely the most profond wines at La Mariota. The 2022 Roc della Vella is a blend of 75% Macabeu and 25% Roussanne. Chiselled, textured and mineral all at once. The flavours of the Mediterranean in your glass.
La Mariota is a relative newcomer, situated in the village of Vingrau, one of the best terroirs in the Roussillon. Cecilia Diaz and Guillermo Campos hail from Argentina; they met while working in Spain in the early 2000s. After looking for opportunities they came to the Roussillon for the weather and to be closer to their Spanish families. In 2015 Guillermo joined the brothers at Domaine Danjou Banessy and started a winemaker course, he also worked for Cyril Fhal at Clos du Rouge Gorge. In 2017 the couple found some land to work in Vingrau and Tautavel, starting with 6 varieties planted across 1.7ha. 2019 marked the first vinification “at home” in Vingrau, they now farm 8ha, including some new plantings. From the start they have worked in an organic way, wanting to produce wines with bright fruit, structure and freshness. They vinify as naturally as possible.
Grape variety : 100% Macabeau Terroir : Clay-Limestone Average age of the vines : 65 years Winemaking : Direct press, whole clusters, native yeasts, Malolactic fermentation complete Ageing : 18 months in total, 12 months split between 400l barrels and Stainless Steel vats. Further 6 months in bottle before release.
