Rafa Bernabé works naturally, with, Organically managed vineyards (mostly old bush vines), no added yeasts, and little or no added sulfur dioxide. He is also keen on using clay amphorae, called tinajas.
He has vineyards close to the sea with sandy soils (at Torrevieja, for whites), and also further inland at altitude (for reds). Early harvesting is carried out, especially for the whites. Around 1000 bottles of each cuvée are made.
Moscatel, made in amphorae (tinajas) with no added SO2, 6 months on skins.
Deep bronze colour. Amazing aromatics of sweet peach and apricot with some spice. The palate has a firm grippy character with lemony, apricot fruit. Very dry but not awkward, with pretty fruit. Subtle tea notes.