Marc Isart La Maldicion Tinto de Valdilecha 2017 Front Label
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Marc Isart La Maldicion Tinto de Valdilecha 2017

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    A blend of Tempranillo (85%) and Malvar (15%), La Maldición "Tinto del Valdilecha" was originally called “Tinto para beber” or “Red to Drink”. It is fermented with natural yeast for 20-25 days without stems and aged in cement. “The fundamental idea is to encapsulate in the wines the landscape and the people who live and work in this land,” said Marc Isart.

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    Bodegas Marc Isart

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    Bodegas Marc Isart, Spain
    Bodegas Marc Isart Head Winemaker Marc Isart Winery Image

    From Catalalinia, Marc Isart is head winemaker at the much acclaimed Bernabeleva, where he is spearheading the property’s transformation to biodynamics. Isart works on “getting back in touch with the home soil, nature and farming.” The La Maldición label (translates to “The Curse”), named for the laborers’ struggles to reach and then work the land at this secluded property in Valdelichia, Madrid. These vineyards are located in the Arganda del Ray sub-zone within the Viños de Madrid DO.

    Residing at 716m, the village of Valdelicha has old Tempranillo vines planted at 780m, while Belmonte is home to old Malvar vines at 733m. Planted to soils that are mostly sedimentary calcareous and gypsiferous in parts, with a raw, clayey texture, the vineyards are difficult to farm with their surrounding cliffs and canyons.

    In 2016, Marc Isart added two wines to his portfolios: Gleba de Arcilla and Oxidativo de la Olla. Gleba de Arcilla is a plot selection of the local form of Tempranillo grapes isolated in the center of the vineyard, intended to represent a unique style of Tempranillo. The concept of Oxidative de la Olla represents a tradition-inspired white aged in clay tinaja

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    Spanish

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    Known for its bold, heady, rustic and age-worthy red wines, Spain is truly a one-of-a-kind wine-producing nation. A great majority of the country is hot, arid and drought-ridden, and since irrigation has only been recently introduced and (controversially) accepted, viticulture has sustained—and flourished—only through a great understanding of Spain’s particular conditions. Large spacing between vines allows each enough resources to survive and as a result, the country has the most acreage under vine compared to any other country, but is usually third in production.

    Most planted and respected is Tempranillo, the star of Spain’s Rioja and Ribera del Duero regions. Priorat specializes in bold red blends, Jumilla has gained global recognition for its single varietal Monastrell and Utiel-Requena has garnered recent attention for its reds made of Bobal.

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    TEWSP495_17_2017 Item# 519036

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