Malvasia does the work here, 5 days on skins before being wild fermented in concrete vats. Soils here give the Salicornio range a definite saline edge, and this is wonderfully balanced out by stone fruit flavours and rasping acidity. Just lovely drinking.
Producer: Finca Casa Balaguer
Region/Country: Alicante, Spain
Production Method: Organic and biodynamic viticulture. 5 says skin contact and fermentation with wild yeasts in concrete.
Style: Grippy and textured with the right amount of tannins, expressive aromatics and moreish complexity.