Baldovar 923 "Rascaña" Valencia 2020

Velvety and smooth on the palate, Rascaña offers aromas of grapefruit zest, white fruit, dried herbs and nuts, with crisp and juicy fruit flavors. It develops complexity on the mid-palate and finish, with a refreshing salinity and hint of spice.

A blend of 70% Merseguera, a local indigeous variety, and 30% Macabeo, all from 20 to 60-year-old vines planted at 900-1200 meters above sea level in chalky limestone and sand schists. A selection is made from four parcels at the lowest altitude, as they provide a longer ripening period and still give a high altitude profile. The riper berries with a golden hue, which is a sign of maturity, are selected. Spontaneous fermentation with the skins for Merseguera, leaving Macabeo and Merseguera portions to ferment without skins after an extended pre-fermentative maceration for a half lunar cycle. Aged 10 months in stainless steel tanks, 500-liter used oak barrels and 250-liter Padilla* clay amphoras. Blended one day before bottling. Only 560 cases produced.

Baldovar 923 is located in the mountains of Valencia, in the village of Baldovar (at 923 meters altitude), 100 km from the sea. It was started in 2016 by four founders, given the tremendous potential of the region to produce high quality wines: purity of the soils, climatic characteristics, high altitude and old vines of indigenous varieties. To make the dream a reality, they restored the wine cellars previously used by a winemaking cooperative that had closed more than a decade ago. It is one of few wineries in the region, and one of three sharing a similar philosophy, with most of the production done by five bulk coops. They produce wine with as little intervention as possible, both in the vineyards (recently certified organic, biodynamic practicing) and in the cellar, using indigenous yeasts with no added fining agents, nutrients, or chemical agents.

* Padilla tinajas are prized clay amphorae handmade by fifth-generation artisan Juan Padilla in Villarrobledo, Spain, and used for wine fermentation and aging. Padilla traditionally aged these vessels for two years after kiln-firing to stabilize the clay before delivering them to elite winemakers worldwide. Juan Padilla retired in 2022 without apprentices, making his highly sought-after, traditionally crafted aging vessels completely irreplaceable.