Rocalima

A single varietal Doradilla grape, a variety that has almost disappeared in Malaga. Made with grapes from the only plot planted with Doradilla in the Axarquía, in "Pagos de en medio", at an altitude of 600 m and a steep slope on black phyllite soils. Harvested by hand and taken in small boxes by mules through the narrow and steep roads of the Axarquia. Spontaneous fermentation with their skins in stainless steel tanks. Once the fermentation is finished, it is transferred with its skins to a concrete vat for 5 months. After that, it is pressed and aged for 10 months in two old chestnut cones on its lees. The wine is amber coloured, and on the nose, it is reminiscent of an oxidative wine from the Jerez region, but in the mouth it is lighter (it is not obviously fortified) and has a balanced acidity, but having fermented for 5 months with its skins, it is noticeable, although it is more reminiscent of a sherry wine than an orange wine. A very original wine for beginners in the wines of the Marco, and orange wines. Surprising. Contains sulphites.