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We have been in this region since 1998, working with the old vineyards of Monastrell. In 2011 we made our first vintage of Epistem. Inspired by the philosophy of natural branch of the Theory of Knowledge, Epistem, is the product of two paths that lead to the truth in nature: logical reasoning and sensory experience. Applying analytical thinking to the manifestations of nature. Working with our own vineyards and other artisans with the same approach, of sustainable organic

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Epistem

Type of grape: Monastrell & Syrah
Aging time: 12 months
Type of barrel: 500l Used French oak barrels

Wine growing: 40-60 years old vineyard, 880meter above sea, non-irrigated, large limestone, slabs, organic certified vineyard.
Vinification: Manual selection of the grapes, fermentation in open tanks, Malolactic fermentation in the barrel, bottled without filtration

James Suckling: 91/100
Falstaff: 91/100

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Epistem nº2

Type of grape: Garnacha Tintorera & Syrah
Aging time: 20 months
Type of barrel: 300l French oak

Wine growing: 25-year-old single vineyard, 700m in altitude, non-irrigated, large limestone, slabs, organic vineyard. A single vineyard Selection has produced a
profound wine.
Vinification:
Harvest in small boxes, manual selection
of the grapes, fermentation in open oak
barrels, Malolactic fermentation in the
barrel, hand bottled without
filtration.

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Epistem nº5 - Espernalas

Type of grape: Monastrell Pie Franco
Aging time: 20 months in barrels
Type of barrel: 500l French oak

 Wine growing: A Limestone soil, continental climate with little rain between April and September, organically-farmed vineyards.
farmed vineyards.
Vinification: Harvest in small boxes, manual selection of the grapes, fermentation in open-top fermenters.

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Epistem nº3

Type of grape: Monastrell
Aging time: 26 months
Type of barrel: 500l French oak

Wine growing: A Limestone soil, continental climate with little rain between April and September, organically-farmed vineyards.
Vinification: Harvest in small boxes, manual selection of the grapes, fermentation in open-top fermenters.


Parker: 94/100

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