Zillamina Red

Bodegas Pinoso is a Spanish cooperative born in 1932 that gradually became one of the pioneers of organic viticulture in the region, converting more and more of their growers to certified organic since 1997. Nowadays, with more than 600 hectares under certification, they are one of the main producers of organic and vegan-certified wine on a national level. So, when Jenny was looking for a pleasant and eco-conscious low-intervention wine from traditional Spanish grapes for all kinds of occasions and budgets, this co-op close to Valencia was the perfect fit. 

The Pinoso vines grow at a relatively high altitude (600m above sea level) in the hot and dry continental climate influenced by the closeness of the Mediterranean Sea, which is great for fostering respectful vine growing. No pesticides or herbicides are used, and the poor, well-drained limestone soil is fertilized only with organic manure from a local cattle farm. Tilling is minimized in order to maintain the structure of the soil, since leaving vegetation to grow spontaneously serves as a natural reservoir of flora and fauna and encourages biodiversity.

Very little rainfall and plenty of sunlight (2,500 – 3,000 hours of sun per year, similar to Florida or California) are challenging yet perfect conditions for getting wines with an intense color and high aromatic potential, especially from the Monastrell variety that Zillamina red and rosé are made of. The grape, also known as Mourvedre in France, or Mataro in Catalonia and Australia, is believed to have originated here in the Valencia area several centuries before Christ. Whatever its exact origins are, it’s definitely greatly adapted to the often extreme climate, with roots well-resistant to drought; the dark-skinned compact bunches give wines with fierce spiciness, sun-dried herbs, and rich fruit that marry seamlessly with Mediterranean dishes.