First wine in the world with negative CO2 emissions

LAS TINADAS estate is located on the road from Tomelloso to Campo de Montiel at 720 m above sea level. The AIRÉN vineyard  was planted in 1950 with the Pie Franco system (ungrafted).  That was posible thanks to the hard work and expertise of those who turned vines into their livelihood. It can be assured this estate has been ecological since the very begining due to the type of soil and climate conditions. 

After a careful research of the autochtonous yeasts in this old vineyard, two strains were selected and grown in laboratory to make this unique wine.

A good flowering and a fresher Summer compared to previous years, dry though, as it is usual in the region. The grapes arrived at the winery at the end of September in 15 kg boxes, and  the clusters went through the sorting table and into the tank for a 24 hours pre-fermentation maceration. Subsequently, the must is devatted (without pressing) and racked to another tank for fermentation at low temperature. 

After fermentation, the wine is newly racked and then it is aged for six months in 4500 liters clay jar and then 4 months in stainless steel tanks until bottling takes place. This wine had a natural clarification according to the minimal intervention approach. Over time, precipitation and cloudiness might appear, which has no effect on the quality of the wine.

VISUALLY, it is pale yellow coloured with golden reflections, dense.

In the NOSE, the mineral carácter is remarkable, with memories of red apple, quince, melon, chamomile and fennel, and a final touch of bakery (fine lees).

On the PALATE, savoury, fatty, unctuous, which merges with an acidity that adds  freshness, salty hints. The aftertaste brings mineral character, fennel aniseed and lemon balsamic caramel with herbs, chamomile infusion.

GASTRONOMY:            

It is its cleanliness and mineral carácter what makes it ideal for Mediterranean gastronomy. We might match it with cold dishes like cordovan salmorejo or ajoblanco, goat cheese salads with raisins or smoked fish. We may also try with some Cantabrian anchovies and tuna mojama. And last but not least, with fish or even shellfish.