|Rosa del Perú
NOTES- 100% Rosa del Perú from a parcel of 15-year-old vines planted on silty clay-loam soils at 2000m above sea level. Grapes were destemmed, foot trodden, and fermented and macerated on the skins for about a week before racking off the skins to rest for 6 months on the lees in the same amphoras before bottling.
Marcelo Castro Vera returned from working in hotels in the United States and opened El Nidal, a shipping container hotel in the mountains of Central Mexico. From that base came a distillery, a brewery, a communal eatery, and finally a winery: Octagono. The winery is run mostly by women and directed by winemaker Celia Morales. Fermentations and aging are in buried amphoras (made by local artisans), grapes are pressed by hand and trod by foot, and there’s no use of sulfur or other additives.