Cantalapiedra Viticultores - Cantayano 2017

Cantalapiedra Viticultores - Cantayano 2017

Regular price $17.00 $17.00 Sale


Certified Organic, Biodynamic, Vegan

Castilla y León, Spain

From the importer - 

Cantayano is 100% Verdejo from 3 parcels - “Las Comas,” “El Chivitero,” and “Los Picones.” Grapes are destemmed, and macerated 4-24 hours before pressing. The juice is wild yeast fermented 90% in steel vat, 10% in used French barrels, raised on lees for 8 months, and bottled with a light filtration and fining. The result is one of the most authentic Verdejos we have tasted, with firm structure and a bewitching stone fruit herbal depth. This is a perfect wine to pair with flaky fish, sheep’s cheeses, and croquetas. 

The Cantalapiedras descend from several generations of winegrowers working in the municipality of La Seca. This dusty town of 1,000 people, half an hour southwest of the industrial center of Valladolid, is considered to be the heart of the Rueda appellation, with a disproportionate number of well-known producers calling it home. Although there are records of the Cantalapiedras’ grape-growing dating to the 19th century, the birth of the current estate can be traced directly to the year 1949, when patriarch Heliodoro planted his first vineyard plot, or majuelo, at the tender age of 15. For many years, Heliodoro’s son Isaac worked alongside him, and together they have built a 20 hectare domaine that is now certified organic. In the past they sold the bulk of their grape production to larger producers in the area. It is with the third generation – Helio has since passed away and Isaac’s son Manuel has joined – that the family has established a small cellar of their own, bottling their first vintage in 2014.
Being farmers first, they strive to go beyond organic, and incorporate many biodynamic practices into their viticulture. Their grapes are oftentimes harvested later than other producers in the region, with about 7 hectares of their fruit vinified by the Cantalapiedras, while the rest is sold to the old relationships of the family. In the cellar, Manuel utilizes wild yeasts for fermentation, minimal amounts of sulfur, and no other additions. They produce a wide range of wines, from their entry-level village wine called Cantayano, to the more soil-driven, single plot wine called Majuelo del Chivitero, to flor-aged wines (historically traditional for the region), as well as skin-contact and pét-nats with no added SO2. These are winegrowers who promise to be dynamic and forward thinking. Given the excellent quality of the wines right out of the gate, we are beyond excited to see what the future holds for Manuel and Isaac Cantalapiedra.