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Los Bermejos Diego Seco, 2021

$28.00
Los Bermejos Diego Seco, 2021

Los Bermejos Diego Seco, 2021

$28.00
description

100% Diego, a variety endemic to Lanzarote and La Palma that is high-acid and mineral-driven. Fermented in stainless steel and aged three months in tank sur lie.

This is a dry, mouth-watering wine with a complex minerality. It offers a complex, medium-weight mouthfeel but finishes with a refreshing lick of acidity. The wine is perfect for pairing with the fruits of the sea, but expands to pair well with light-medium weight dishes. Imagine sipping it at a cafe table on Lanzarote, the island of its origin, as you gaze out at the beuty of the Atalantic and the beach-goers enjoying it.

The vineyards on Lanzarote are like none most of us have ever seen. Imagine a bowl-shaped pit about 20 feet across, grape vine at the bottom, and a stone wall covering half of the bowl's rim on the windward side to protect the vine from the winds. Looking out over the vineyard looks like the pock-marked surface of the moon, only the soil is black!

Owned and run by winemaker Ignacio Valdera, Bermejos is on the easternmost island of Lanzarote. Only 125km from the African coast, conditions here are extreme. A volcanic explosion that lasted from 1730-1736 covered the entire island in lava and ash 3-5 meters deep. Consequently, each vine must be planted in a hole or hoyo that breaks through that infertile volcanic crust of petrified lava to the organic matter that can nourish it. The wind, which acts as a natural fungicide, is so ferocious that each hoyo is surrounded by rock walls for protection. The flora on Lanzarote  – including the vines – cannot grow up very high; there are not enough nutrients in the soil to support sprawling greenery. Yields are miniscule (16 hL/ha) and each berry is concentrated with flavor. All vineyard work is done meticulously by hand. Some of the wines are certified organic, depending on the vintage. Ignacio supplements his crop with purchased fruit from growers who share his vision of sustainable viticulture; with such low yields the winery would have to own most of the land on the island in order to produce financially sustainable quantities of wine from exclusively proprietary grapes.