Vinomaniac runs away from industrial and artificial wines with no personality, that are too standardized and with too much wood. As in everything, the key is in a good balance: we make artisanal wines on a small-scale basis, which are intense but light, complex but easy to drink and to understand.
ON THE DIVAN
Because a good wine has to be shared and is an invitation to open your heart.
Fleshy, fruity and very expressive.
Grape varieties: Merlot, Tempranillo and Bobal.
Aging: 10 months in French oak barrels (fine grain and light toast from Allier forest)
IN THE MOON
Because a good wine is able to mesmerize you to unexpected worlds.
Aromatic, delicate and tasty.
Grape varieties: Macabeo and Sauvignon Blanc
Because a good wine is able to awake your most passionate (and dark) side.
Tasty, complex and elegant.
Grape variety: Monastrell.
Aging: 11 months in new French oak barrels of 300 liters.
We make handcrafted wines in different Spanish appellations. All our domains are sized on a human scale and we make wines in the most natural way possible, respecting also the environment. The result are terroir wines, with character but extremely elegant that are pleasant to everyone.
The high altitude (from 600 to 900 meters above sea level) and the Mediterranean climate with very pronounced continental features (with long, cold winters and short, hot summers) as well as the wide temperature range, contribute to give to the grapes a good acidity and aromas, during a slow and harmonious ripening. The particular microclimate prevents moisture, refreshes the grape vines and makes that very few treatments are needed on the grapes to be healthy.
The soils and the grapes
The loamy, calcareous or clay soils with complex mineral elements, allow us to produce wines with character and specific nuances of each environment. Only the best grapes from low yields are selected, which guarantees highly expressive wines. We favor the indigenous grape varieties such as Bobal or Monastrell, but also use foreign grapes like Merlot or Sauvignon Blanc if they bring even more refinement to the set.We harvest manually and by night or very early in the morning, so the grapes reach the winery fresh and intact.
We care for the grapes and we care for the environment. The microclimate of each domain protects the vine from the diseases, allowing us to make a minimum of treatments to the fields and to the grapes. All our actions respect Nature in our daily concern to take care of the earth and to transmit to future generations a healthy environment. We act that way not to follow a trend, but by pure conviction that it is the right thing to do.
Winemaking techniques and aging
We disregard aggressive treatments of clarification, stabilization or filtration to preserve all the qualities of the wines. We also take advantage of natural gravity as often as possible to fill the vats, doing without the harmful use of pumps. For the aging, we use wooden vats or large barrels (preferably French oak) in order not to provide excessive wood to the wines, in our constant search for wines which have a perfect balance between fruit and wood.
Is it necessary to point out that everyone involved in Vinomaniac is passionate, fanatical and positively obsessed with the world of wine?
Vinomaniac appeared to her on a winter afternoon and since then, they are inseparable. As her soulmate, Eva is a convinced winemaniac and she claims it proudly. She happily changed the world of Law for the wine sector, several years ago, and she is constantly in search of wines that make her feel thrilled.
Vinomaniac lives with passion his love for wine, tasting, experimenting, comparing, but above all, enjoying it. He drinks in moderation but with all senses on alert to savor every sip of a good wine (with the bad one you should't waste your time). Ernesto is cheerful, sentimental and very stylish. He likes to share with people who spread good vibes. Ernesto is also the teasing-loving nickname at home of our son Alex.
Vinomaniac is also you: if you think you do not like wine, it is because you have not found yours.Vinomaniac exists: that's also you, when one day you finally taste an exciting and touching wine that puts you upside down. If this has not happened to you, that's because you haven't found your wine yet. There are very bad and very good wines: keep trying until you find yours.
Gaspar Naranjo is our favorite drawermaniac. He is a compulsive illustrator (we still remember and keep as treasures the spontaneous sketchs that he used to draw for us on napkins when we went to bars for a few glasses of wine, many years ago). Gaspar has a degree in Fine Arts and works as a pharmacist. He has published three comic books, collaborated in magazines and decorated establishments.
Winemaker at Finca San Blas, Nicolás Sánchez is also a teacher at the prestigious Polytechnic University of Valencia and at the School of Viticulture and Enology of Requena. Specialist of the Bobal grape, he produces elegant and complex wines using pioneering techniques never employed before in the area of Utiel-Requena. Recently, the prestigious British magazine Decanter has awarded one of his wines as the "Best Sweet Wine in the World" with a Platinum Best in Show.
Joan is a chemical engineer by the University of Valencia and studied enology at the University of Tarragona. He has advised a few renowned wineries in Priorat and Fontanars, before leaving to New Zealand for a while in his constant search of the most interesting techniques to make fine wines. He has finally settled in the area of Alicante, the fief of the Monastrell grape, in his will to rescue indigenous varieties with great potential. He surpassed himself at Finca Collado, his most personal and perfect project, making sublime and unforgettable wines.
Jose Luis Salon
José Luis is an agronomist and his life has always been linked to the wine world. He took over the family vineyards and was one of the first in the region to believe in the potential of the capricious and difficult to tame Bobal grapes to produce elegant and silky wines. At Bodegas Pasiego, at 900 meters above sea level, the highest point of the DOP Utiel-Requena, he offers us every year fresh, expressive and ultra-limited production wines.