Fuente Guijarro Membrilla 2022
Sierra Nevada, Spain
Apples, Quinces
7% ABV.
Manuel Moreno and Sara Bertani farm ancient Spanish apples and quinces and make cider from their base high in the Sierra Nevada in Spain's southern region of Andalucia.
Situated at considerable altitude and with very high luminosity, the fruit trees here are planted on fine, friable sheets of schist and mica which create a beautifully hydrating and mineral quality in the ciders. In the cellar, Manuel and Sara make frequent passes at the tanks to remove lees from the fermenting cider, in pursuit of a style that sings more of fruit clarity than more lees-derived elements.
Membrilla is a blend of various varieties of apple and quince. It’s racy, mineral and very dry, albeit with plenty of primary matter on the palate, and with gorgeous aromatic properties from the quince.
Sierra Nevada, Spain
Apples, Quinces
7% ABV.
Manuel Moreno and Sara Bertani farm ancient Spanish apples and quinces and make cider from their base high in the Sierra Nevada in Spain's southern region of Andalucia.
Situated at considerable altitude and with very high luminosity, the fruit trees here are planted on fine, friable sheets of schist and mica which create a beautifully hydrating and mineral quality in the ciders. In the cellar, Manuel and Sara make frequent passes at the tanks to remove lees from the fermenting cider, in pursuit of a style that sings more of fruit clarity than more lees-derived elements.
Membrilla is a blend of various varieties of apple and quince. It’s racy, mineral and very dry, albeit with plenty of primary matter on the palate, and with gorgeous aromatic properties from the quince.
Sierra Nevada, Spain
Apples, Quinces
7% ABV.
Manuel Moreno and Sara Bertani farm ancient Spanish apples and quinces and make cider from their base high in the Sierra Nevada in Spain's southern region of Andalucia.
Situated at considerable altitude and with very high luminosity, the fruit trees here are planted on fine, friable sheets of schist and mica which create a beautifully hydrating and mineral quality in the ciders. In the cellar, Manuel and Sara make frequent passes at the tanks to remove lees from the fermenting cider, in pursuit of a style that sings more of fruit clarity than more lees-derived elements.
Membrilla is a blend of various varieties of apple and quince. It’s racy, mineral and very dry, albeit with plenty of primary matter on the palate, and with gorgeous aromatic properties from the quince.
