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La Casa Vieja is iconic viticulture of Baja California, which has an overlooked but equally important Vitis history to Mexico’s better-known neighbors to the north. Eighteenth-century Spanish Missionaries in Baja had a recipe to slake the thirst of their religious congregants: build a mission, plant a vineyard. They began in Las Californias Altas of New Spain (present-day California) before heading south and branching throughout Baja California’s rugged landscape.
“The Mission vines are 120+ years old (some have speculated older), while there is a 150+-year-old ‘Mother Vine’ that anchors the property. The vineyard goes up a gentle slope on the back of the estate. Harvest usually starts in mid-September but can last over a month. It’s destemmed by hand, massaging bunches over a kind of wooden zaranda. The grapes are then crushed by foot and transferred to plastic drums and one 450 liter concrete egg for fermentation and maceration. After native yeast fermentation, which takes about 2 – 3 weeks, the grapes are pressed off with a small, wooden, 55L, hand crank basket press and racked into to neutral, 225 L oak for 6-8 months. Before bottling, the wine is transferred to glass carboys. Everything is racked and nothing is filtered or fined. The entire bottling process, down to labeling, is done by hand. No sulfur is added at any time. ”
No Sulfur Added
Unfiltered / Unfined
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