Campestral Petit Verdot
A special Petit Verdot ‘Crianza’ – having been aged in 3 different types of oak.
The 5ha of vineyards of Albariza soil are in Pago Macharnudo, the highly regarded ‘grand cru’ area of Jerez de la Frontera. At 130m they are influenced by the convergence of the cooler and humid Atlantic winds and warm and dry Mediterranean ones.
Grapes are hand harvested at night into small 7kg boxes to avoid crushing. Whole bunches are layered at the bottom, crushed by foot, with destemmed grapes placed on top; undergoing semi-carbonic maceration for 6 days at a low temperature of 4C.
Fermentation takes place at 18C in stainless steel tanks, after which the wine is left to stabilise naturally. It is then chilled for several weeks to precipitate any sediment before being transferred to barrels – a mix of 225 and 500ltr French, French Acacia and Hungarian oak with light and medium toasts.
It is aged 12 months before bottling, plus a further 10 months before release.
Aromas of cherry and violet; the elegant and complex palate is gently spiced with cinnamon and white pepper. Balanced with a lovely minerality and long-lasting tannins on the finish.
About the Producer
Bodegas Campestral
Bodegas Campestral has, since 2016, been building and developing a unique wine project. It is a dream built from scratch with great enthusiasm, perseverance, will and effort by Andrés Troya, an entrepreneur who has always been in love with wine.
Campestral is sited in El Encanto – a high level rural tourist complex – on the outskirts of Arcos de la Frontera where the winery and vineyards are located: the designated zone of Arcos-Algar (Sierra de Cádiz) is 35k east of Jerez town. The destiny of this estate has always been to produce a good wine since the Romans in the second century BC and produced wine in these parts.
Campestral wines are produced in an artisanal way following a natural and ancestral system.
Theirs is to return to traditional and ancient methods to make natural wines – they will not use additives or added products in any wine (artificial yeasts and nutrients, chemicals, etc). This is allied, though, to modern facilities with state-of-the-art machinery that allows precise working at the appropriate temperatures in each wine-making process.
Their approach necessitates wines only being made with healthy and natural (organicly grown) grapes. Their team meticulously care the vineyards throughout the year with the sole objective of obtaining healthy and magnificent fruit to be able to produce the best wines.
Whilst the Palomino grapes for the white and rose wines come from Trebujena in the north of Jerez, the red varieties Tintilla de Rota, Petit Verdot, Syrah, Merlot and Cabernet Sauvignon grow nearby in a unique microclimate generated by the geographical location and proximity to the Guadalcacín reservoir, the Sierra de Grazalema and the Guadalquivir valley. This, along with the chalky albariza soils, results in grapes with a very special personality leading to wonderful wines of concentrated character, but with plenty of nuance.
