Bodega Vinifícate, Chiclana
These brothers, Miguel and José are both educated chemists that choose wine before laboratories. Miguel went to oenology school & then tried out his skills at Palacios in Bierzo before he teamed up with his brother and started this adventure in 2011, aiming to make great wine from great terroirs. Until 2016 Miguel was also a part of Alba Viticultores, but today he focuses 100% on
Bodega Vinificate.
They rent all vineyards they work in and buy grapes from organic producers having the typicity and terroir they search for. They work with 5 hectares in total, spread out different terroirs with different Albariza soils with high content of limestone. One hectare with Tintilla is planted in Calderin del Obisporchase, which is located in Balbaina, just outside Jerez de la Frontera. From start they have been working natural both in the vineyard and winery and they also use the biodynamic practices that they think are suitable for their conditions.They want to make vibrant, transparent wines that shows the true characteristics of the different, great terroirs they work with.
Some words about the rarely seen Tintilla de Rota:
Traditionally Tintilla has been used for the elaboration of Mistela, which is basically a fortified red wine with various additives and can give you massive hangovers. To use it to make an unfortified wine is rare and that’s what Miguel and Jose wants to change.
The variety has a naturally low yield, so it is not used much by the conscious Jerez farmers that prefers to plant higher yielding varieties to produce table wine. However, its´ potential and uniqueness has always been recognized. As for the origin; it shares the same DNA as Graciano from Rioja. Which of the varietals that came first is debatable. One major difference between these two varietals is the yield, which is far lower with Tintilla. The fundamental characteristics it gives to a wine is vibrant colour, medium acidity, low p.h. and the high content of Terpenes which can result in great aromatics.
These wines are a delight, rich in fruit that’s combined with freshness, salty minerality and fine, floral aromatics.
2021 Bodega Vinificate, Amorro Espumoso
Soil: Albariza and sand, Pago Marquesado
Grape: Palomino fino
Appellation: Vino de la Tierra
Age of Vines: Planted 1984-1994
Vinification: Direct press followed by fermentation in fiberglass tanks. Bottling took place in October 2021, when there was enough sugar left to create nice bubbles. Aged 12 months on the lees before disgorged in October 2022.
900 bottles produced.
2020 Mahara, Aguja Espumoso
Soil: Albariza, Pago Miraflores
Grape: Palomino fino
Appellation: Vino de la Tierra
Age of Vines: Planted 1967
Vinification: Direct press followed by fermentation in fiberglass tanks. Bottling took place in October 2020,, when there was enough sugar left to create nice bubbles.
Aged 24 months on the lees before disgorged in October 2022.
400 bottles produced.
2021 Amorro Rosato Espumoso ‘Saigneé’
Soil: Albariza, Pago Aina
Grape: Tintilla de Rota
Appellation: Vino de la Tierra
Age of Vines: Planted 1949-1969
Vinification: Only free run juice is used, so no pressing involved. Alcoholic fermentation started in stainless steel tanks. Bottling took place in November 2021, when there was enough sugar left to create nice bubbles. Aged 11 months on the lees before being disgorged in October 2022. 700 bottles produced
2021 Amorro Blanco
Soil: Albariza and sand, Pago Marquesado
Grape: Palomino fino
Appellation: Vino de la Tierra
Age of Vines: Planted 1969
Vinification: Direct press followed by fermentation and ageing in fiberglass tanks
before bottling in May 2022.
2020 Mahara, Albur Blanco
Soil: Albariza, Pago Miraflores
Grape: Palomino fino
Appellation: Vino de la Tierra
Age of Vines: Planted 1977
Vinification: Direct press followed by fermentation and ageing in old oak barrels before bottling in May 2021.
2021 Mahara, Dorada Blanco
Soil: Albariza, Pago Maina
Grape: Palomino fino
Appellation: Vino de la Tierra
Age of Vines: Planted 1937
Vinification: Direct press followed by fermentation and ageing in amphora for 6 months followed by 2 months in old oak barrels before bottling in May 2022.
2021 Amorro Tinto
Soil: Albariza, Pago Aina & Balbaina
Grape: Tintilla de Rota
Appellation: Vino de la Tierra
Age of Vines: Planted 1949-1969
Vinification: Whole bunch fermentation for 4 days in open vats before pressing and continuously ageing in old barrels. Bottled in May 2022.