the spanish aquisition

Bodegas Forlong, Vino de la Tierra de Cadiz

Alejandro (Alex) Narváez and Rocío Áspera are Jerezanos aspiring to make organic and natural wines from grape varieties local to the region. It's a young project, conceived of in 2009 and producing its first bottles from the 2012 (first Tinto) and 2013 (first Blanco) harvests. Rocío graduated as a Master of Warm Climate Winemaking from Cadiz univesity. Alejandro is half-French, and previously worked as a winemaker at Smith-Haut-Lafite.

Forlong's fruit is grown in the intensely chalky glaringly white Albariza soils that are famed for producing the fruit for Fino sherries, and equally influenced by briny Atlantic sea air (the wines carry 150mg of salt/litre from the air). Their 5 hectare property, just out of Puerto going towards Rota takes its name from that of a former British imperial merchant 'owner'.

All viticulture is organic, and selected use is made of biodynamic preparations (without swallowing that bible entire). Harvest takes place at night, to avoid the dreadful daytime heat of August in Jerez! All fermentations use natural local yeasts. Little or no sulphur is added.

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