Manda Huevos Blanco ‘Skin Contact’

Grape Variety: 90% Macabeo, 10% other white varieties
Vintage: 2017
Winemaker: Norrel Robertson MW

Vino de Parcela – Carramainas Skin Contact

Nowadays a vulgarism in Spanish borne out of frustration meaning «I can’t believe it, get out of here» etc , but actually originating from the Latin Mandat Opus meaning you are obliged to do something out of necessity.

Our vineyards are within the commune of Villarroya in Calatayud but we felt obliged by necessity to make these wines outside of the Denominación de Origen.

Due to the large frost event that took place on the 27th of April 2017, we harvested only 1090 kilos of Old Vine Macabeo and Garnacha Blanca from our Carramainas parcel situated at 800 metres altitude.

Without the normal resources to whole-bunch press such a small lot we decided on fermentation of whole bunches in 2 x 900 litre huevos (egg-shaped fermenters) with gentle punch-downs and extended maceration of 7 months skin contact without added sulphur. Light pressing then took place, with 2 months of natural decantation before bottling.

The result is a light, amber coloured wine full of personality and tension. On the nose, the wine displays aromas of cut hay, camomile, dried fruits and candied liquorice. In the mouth, the wine has impressive tannin balanced with dried citrus fruits and a long saline finish. An intense and surprising expression of Old Vine Macabeo.

93 Parker points «2017 had tiny yields as a result of terrible frost, so they only picked some 1,090 kilos of grapes from the 1.5 hectares of old vines, mostly Macabeo (Viura) with some 5% Garnacha Blanca. They fermented the whole bunches in two, 900-liter eggs and was given seven months of skin contact. This is quite unique, perhaps a one-off because of the conditions of the year. It was properly done, refilling the egg to avoid oxidation, keeping everything extremely clean to avoid the development of those cider-like aromas. The character of the skins is clear but doesn’t take over and there are nice quince-like aromas that develop with time in the glass. The palate is very tasty, with fine tannins and an almost salty finish. It should do well with food. Only 750 bottles were filled in June 2018.»  – Luis Gutiérrez, Wine Advocate December 2018

16 points JancisRobinson.com «This is a remarkable unsulphured wine that retains its youthful colour intensity. The nose is very open but has great depth. A touch of dry almonds and smashed white fruits. Is has a mouth-coating texture, very refined and quite pure. It is an absolutely clean and perfect natural wine. I am surprised. (FC)» – Ferran Centelles in JancisRobinson.com February 2019

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