A rare red table wine from Tintilla de Rota, an almost-extinct indigenous grape from Jerez, farmed on the same albariza limestone soils as the region's Sherry vines — chalky, mineral, and completely unlike any other Spanish red.
Tasting Notes
Well balanced and very chalky on the palate with an unusual combination of mandarin and lemon aromatics alongside honeysuckle. The skin contact during fermentation gives a pleasant tannic grip. Mineral and saline on the finish. Tintilla de Rota is one of Spain's rarest indigenous varieties and this may be one of the few places you can find it bottled as a still red.
Quick Facts
- Grape: 100% Tintilla de Rota (rare indigenous variety)
- Origin: Spain, Jerez de la Frontera, Cádiz (albariza soils)
- Style: Dry organic red, no filtration, no fining, minimal sulphur
- Winemaking: Manual harvest, destemmed and crushed in stainless steel, spontaneous fermentation with indigenous yeast (never exceeding 30°C), daily punch-downs for 10 days, malolactic fermentation, no filtration or fining
- Suitable for vegetarians and vegans
Food Pairing
Seafood, soft cheese, and simply prepared fish. Surprisingly versatile given its unusual character.
Serving
Serve at 14-16°C. Open 10 minutes before serving.
About the Producer
Hacienda La Parrilla is an organic estate in Cádiz, farming Palomino Fino on the pure albariza limestone soils of Jerez's coastal zone. Their El Pinto wines are made without fortification or solera ageing, showing what Palomino can do as a still table wine when handled with care and minimal intervention.
