Bodega Purulio Flashcards
Bodega Purulio Bio
Torcuato Huertas has worked all his life in the countryside mainly growing olive and fruit trees.
It was in the early 80s, when he used to go to Barranco Oscuro to help his uncle Manuel
Valenzuela with the pruning and harversting works, when it arose in him the concern of the
vineyard. His great-grandfather used to make a young wine for self-consumption and Torcuato
thought it could be a good idea to follow this family tradition and even improve it.
The influence of Manuel has been enormous and has been reflected in his respect for nature, his
interest to try new varieties and different ways of vinification, and in the search for authenticity
in every bottle.
Torcuato has 3 hectares of vineyard planted by himself in the villages of Marchal (see in
the map), Beas de Guadix and Policar, all of them
in Alhama Valley in the region of Guadix in the north face of Sierra Nevada. Here the climate is
continental (extremly warm summer 45º and extremly could winters -15º), with very little
rainfall and big temperature contrasts night-day.
Soils are usually clay and sand, although Policar dominates a red clay called “rubial”.
The vines are between 900 and 1,200 m above sea level.
Organic farming (not certified), hand harvesting, natural vinification. Wines with no added
sulfites and fermented with its own yeast. No additives of any kind. The annual production is
maximum 9.000 bottles.
2015: Vino Blanco de Espana
Practicing Organic. The vines are between 900-1200 meters above sea level, within 3 hectares near the villages of Marchal, Beas de Guadix and Policar - all in the Alhama Valley on the north face of the Sierra Nevada. Here the climate is continental, very little rain and a high diurnal. All grapes undergo hand-harvesting and natural vinification with no added sulfites and only using indigenous yeasts.
All grapes were harvested separately, de-stemmed and went into direct pressing. All grapes were macerated for 1 week on skins except Moscatel, both de Alexandria and Jerezana (both so little that they are vinified together). Part of the must was fermented and aged in stainless steel tanks, while the rest was done in stainless steel and aged in 225L French oak for 1 year.
2013: Vino Tinto de Espana
Practicing Organic. The vines are between 900-1200 meters above sea level, within 3 hectares near the villages of Marchal, Beas de Guadix and Policar - all in the Alhama Valley on the north face of the Sierra Nevada. Here the climate is continental, very little rain and a high diurnal. All grapes undergo hand-harvesting and natural vinification with no added sulfites and only using indigenous yeasts.
So little of each grape exists in his vineyards that they are all vinified together; de-stemmed with 5-7 days maceration and direct to press. Aged for 1 year in French oak barrique (225L).
