Region: Malaga | Spain

Grape: Moscatel | Macabeo

Farming: Organic 

Method: Natural

Alc: 15%

How it tastes: Think of this as a dry Manzanilla-style wine with enhanced acidity and savory, umami notes.

How it's made: Bunches are de-stemmed then macerated for 7 days before the juice is passed straight to amphora where it finishes the fermentation then spends 8 months ageing under flor. 

About the maker: Samuel Parràga not only follows Andalucían traditions of crafting exquisite oxidative whites and dessert wines but also excels in creating well-balanced and vibrant sparkling and dry wines. He places a strong emphasis on utilising native grape varieties like Moscatel, Macabeo, Pedro Ximénez, Rome, Montua, Calona, and Vigiriego, alongside Tempranillo and Petit Verdot. Samuel takes meticulous care in farming his fruit with respect for nature's inherent equilibrium.