VinosDel Viento are original, limited production, high altitude wines grown withpassion in Spain.
Indigenous Varietals
Aragónand Spain are the origin of the Garnacha (Grenache) and Cariñena (Carignan)grape varieties and we feel fortunate to be able to use these grapes in ourwines and strive to express their true and pure essence.
Amazing Vineyards
MichaelCooper is a “Vine Hunter” and has searched out high altitude, old-vines and dryfarmed vineyards. Their unique microclimates and indigenous century-old clonestrands make some of the most original wines in the world.
Sustainability & Winegrowing
We areaware of the importance of the biodiversity of our soils and water use, that’swhy we dry-farm, don’t use pesticides and use locally fabricated lightweightbottles made from recycled materials.
Michael Cooper was born in Santa Barbara, California. He has been living in Spain since2002 and making wines since 2009.
A total explosion of peach and white flowers.
Michael Cooper, DipWSET, winegrower
Amber is what is commonly known as an “Orange” wine and a “Natural” wine. It is 100% white grapes that are macerated on their skins after fermentation. This gives the wine a lovely onion skin color, a sunset haze. The wine was harvested from an organically cultivated vineyard, fermented with its indigenous yeasts and was bottled unfined and unfiltered with under 30 mg total sulphur per liter. Amber just happens to be the name of Michael’s sister and it’s also a nod to the orange wines made in Georgia.
Natural wine. Minimal intervention, fermented with native yeasts, under 30mg/L sulfites total and unfined and unfiltered. Grown in chalky clay soils that give this wine a fresh acidity and minerality.
Viticulture:
Top quality Moscatel de Alejandria grapes at 600 metres (2000ft.) above sea level, on poor clay calcareous rocky soil with lots of stones (canto rodado). The
grapes were harvested at dawn and brought cold and fresh to the winery to preserve all of the aromatic intensity.
Winemaking:
This unique and expressive natural wine was fermentation using artisanal winemaking methods with minimal intervention. The spontaneous fermentationwith the native yeasts took place in stainless steel at controlled temperatures.Matured on its skins for three months. Bottled unfined and unfiltered with less than 30mg/L total sulfites. A limited production of 5000 bottles.
Tasting note:
Pale amber colour. The nose shows intense primary aromas of white flowers,lychee and quince. It is dry and refreshing on the palate, with fresh stone fruit
citrus and moscatel grape flavours with a persistent juicy and slightly sweetfinish.
Suggested pairings:
Spicy cuisine, Indian, Thai or Vietnamese and salads and as a refreshing aperitif.Recommended temperature of service: 7-8 ºC.
