|Finca Sandoval, Spain
Established in 1998 in the heart of La Mancha, Finca Sandoval is the private project by Mr. Victor de la Serna, renowned Spanish journalist and writer specialized in food and wine. The winery processes capacity of 80,000 liters and a park of 200 barrels of Allier, Vosges and some American oak, also produces small quantities of native grape varieties from old hawthorns in the area, some in the higher areas (1,050 meters) of the D.O.
The harvest is done manually and in boxes of 12 -15 kilos from grapes in different plots, before collecting and being vinified separately, identified by four different types of soil. The wines are made in the traditional manner, following many of the guidelines of the Rhône Valley, particularly by fermentation in small tanks (most of 5000 liters), open and frequent manual bazuqueo. Fermentation takes place entirely maloléctica barrel. The wines are unfiltered. The technology used (vertical press spindle) is very basic and, simultaneously, traditional. The aging and bottle is heated.