£382.53
Bodegas Cinco Leguas Marc Isart
Bodegas Cinco Leguas Marc Isart La Maldicion Malvar de Valdilecha The Curse 2021 20L
Country: Spain
Region: Madrid
Grape: Malvar
Colour: White
Size: 20L
Alcohol: 13%
Vintage: 2021
This indigenous white variety, Malvar, is notoriously difficult to work, which is where the name La Maldición comes from, meaning ‘The Curse’. Whole cluster fermented and a little skin contact, this wine is waxy and pithy.
- PRODUCER NOTES
- FARMING & WINEMAKING NOTES
Marc Isart was the head winemaker at Bernabeleva west of Madrid which led him to be one of the founding members of Commando G alongside Dani Landi and Fernando Garcia. Deciding to step out of the limelight Marc started his own Domaine: La Maldición. The village of Valdilecha sits at 700m with Marc’s old, red Tempranillo vines at 780m and indigenous white variety Malvar vines at 730m. These vines are notoriously difficult to work (and reach), which is where the name La Maldición comes from, meaning ‘The Curse’.
Marc implemented biodynamics at Bernabeleva and so it is no surprise that he works his own estate in exactly the same way. Malvar de Valdilecha is 100% Malvar from vines ranging 50-100 years old on calcareous clay and chalk soil. 50 day fermentation with skins and stalks is followed by ageing in 300l used French barrels.
PRODUCER NOTES
Marc Isart was the head winemaker at Bernabeleva west of Madrid which led him to be one of the founding members of Commando G alongside Dani Landi and Fernando Garcia. Deciding to step out of the limelight Marc started his own Domaine: La Maldición. The village of Valdilecha sits at 700m with Marc’s old, red Tempranillo vines at 780m and indigenous white variety Malvar vines at 730m. These vines are notoriously difficult to work (and reach), which is where the name La Maldición comes from, meaning ‘The Curse’.
FARMING & WINEMAKING NOTES
Marc implemented biodynamics at Bernabeleva and so it is no surprise that he works his own estate in exactly the same way. Malvar de Valdilecha is 100% Malvar from vines ranging 50-100 years old on calcareous clay and chalk soil. 50 day fermentation with skins and stalks is followed by ageing in 300l used French barrels.