La Bodega de Pinoso makes the Fermina wines for us. They started producing wines from organic grapes in 1997, being one of the pioneer wineries in the region to do so. Today, more than 800 hectares of vineyards are certified by the Valencia Region Organic Agricultural Committee, which is 35% of the surface area, producing more than 1,500,000-liters of wine. The Bodega de Pinoso is the most important producer of wines from organic farming in the Valencia Region, and is considered one of the biggest producers on a national scale. To obtain organic wines La Bodega de Pinoso combines an exhaustive control of the vineyards with careful processes in winemaking. Treatments carried out at the vineyard are minimum, making for grapes of excellent quality, without pesticides or chemical residues. The vineyard uses organic fertilizer from local organic cattle farming to improve the fertility of the soil. They minimize agricultural activity to maintain the structure of the soil. They believe in the maintenance of biodiversity leaving vegetation to grow spontaneously in order to serve as a reservation of auxiliary flora and fauna.
Certification: USDA Organic, Valencia Organic Agricultural Committee.
Vinification Method: The grapes are manually harvested in the dry Mediterranean climate for optimum ripeness of the grapes. Temperature controlled fermentation at 22-26°C in stainless steel tanks with continuous over-pumping to extract maximum intensity of color and aromas. Maceration-fermentation lasts from 2-3 weeks. The wine is bottled after light (vegan-friendly) fining and filtration, with a small addition of sulfur.
Personality: Very brilliant ruby red with a purple rim boasting the youthfulness of the wine. Rich aromas of red forest fruits and whiffs of spices. The palate is well structured, powerful, and balanced with notes of black fruits, showing its Mediterranean heritage.
Varieties: Macabeo & Airén
Vinification Method: After a soft crushing, a maceration
at a low temperature is carried out to enhance the aromas
of each grape variety. The bleeding of the first must called “flor” is produced due to gravity extraction and its subsequent fermentation is extended up to 30 days at a low temperature. The wine is bottled after light (vegan-friendly) fining and filtration, with a small addition of sulfur.
Personality: This wine boasts a brilliant, pale-straw color with aromas of apple and citrus fruits on the nose. On the palate, the wine has a fresh liveliness that is refreshing and fruity with a clean finish.
Pairing: Ideally suited to vegetable rice, white fish, white meat, or lovely by itself.
Varieties: 100% Monastrell
Vinification Method: After a soft de-stemming and crushing, the grapes are left macerating for 10 hours, and the free-run juice ferments for a few weeks. Temperatures do not exceed 16 ºC in order to keep the maximum of the primary grape aromas, youthfulness, and freshness. The wine is bottled after light (vegan-friendly) fining and filtration, with a small addition of sulfur.
Tasting Note: A brilliant strawberry color. Strawberry and plum aromas. Fresh in the mouth, with tons of fruit, elegant, clean, and pleasing finish.