Vineyard: Palomino Fino from the famed highest part of Macharnudo vineyard. Over the past 5 years the owners of Valdespino have been trying various parcels of Macharnudo Alto for the release of dry white wine…they found it in the area called Ojo de Gallo.
Orientation: 135 m above sea level.
Soil: Albariza - pure chalk limestone.
Viticulture: practicing organic, 20-25 year old vines. Harvest done by hand.
Vinification: Grapes are destemmed and lightly crushed and pressed into stainless steel tanks where they ferment naturally with indigenous yeast. Fermentation stopped at 12% alcohol and the wine was racked of the gross lees and then left to age for 6 months on the fine lees.
Aging: Aged in tank on fine lees for 6 months.
Publication: Wine advocate
The 2016 Ojo de Gallo is the revival of an existing wine from Valdespino in the shape of a Palomino from the Macharnudo vineyard, fermented in stainless steel as is done for a base wine from Jerez, with indigenous yeasts and bottled from a 70,000-liter stainless steel vat. It was bottled in April 2017 after six months on the fine lees and with a layer of flor, but the influence of the flor was very weak because the volume of the vessel was very large. Here they selected very good grapes, bottled unoaked. It does have some leesy/yeasty aromas, with character, not a fruit-driven wine. The surprise is how these wines evolve in bottle: after a couple of months they bloom and develop the true character. It's very tasty, dry, with chalky minerality, the landmark of the Pago Macharnudo. 30,000 bottles produced.