Microbio 2021 - Micro Bio Wines
|Grapes||Varietà Autoctone Locali|
|Region||Castilla y Leon|
|Pairings||White Meat, Red Meat, Seafood, Appetizer, Fish, Pasta with Fish|
Microbio is a wine made entirely from Verdejo grapes.
From vines planted on soil consisting mostly of sand and gravel, fermentation and a portion of aging (about 10 months) take place in large old wood. The last part of the aging, about 2 months, takes place in cement containers.
A wine that Ismael Gozalo created to be able to reflect the terroir and the soil of growth of the vines as much as possible and to enhance all the characteristics of the verdejo. The resulting wine is in fact one of the most saline and mineral wines that Ismael elaborates, the result of soil where, 180 million years ago, the Tethys Sea was located.
Ismael Gozalo was born in Nieva, Spain, a pueblo of 150 souls at an altitude of 1,000 meters in the Meseta plateau, to a family dedicated to viticulture for five generations.
This area has always had a vocation for viticulture and tangible proof of this is the age of the vines, all pre-phylloxera with an average age of 150 years.
The sandy soils that characterize these areas have not allowed phylloxera to take root.
Most of Ismael Gozalo's vineyards are from the pre-phylloxera period; the younger vineyards, on the other hand, have undergone mass selection from the most prestigious vines and thus have priceless DNA.
The unique winemaking heritage, guarantees Ismael an excellent quality of raw material, which he in turn manages to transform with great sensitivity and experience, being on his 28th vintage.
This incredible reality is supported by a team of 4 young guys, who have been following and supporting him for years in this project, which he likes to call "EQUIPO DE LA RESISTENCIA" or more simply "Familia".
The common thread in Ismael Gozalo's wines, are the savory notes that characterize them, given by the fact that, in the past, where the vineyards now stand there was the sea. The white wines come from Verdejo grapes, all vinified with different techniques, while for the reds he uses Tempranillo, Syrah and Merlot.