A Pita Cega
sexto elemento '6˚ elemento'
sexto elemento 'respeto'
David & Goliath is Sexto Elemento’s youngest and freshest wine made from their incredible old-vine Bobal. Coming from the estate’s 60-year-old vines grown in lime soils, the grapes are hand-picked and pressed in an old-school basket press, and go through a long natural fermentation in the barrels that it is also aged in. After 12 months in new and used oak, and having seen no additions whatsoever, the wine is bottled unfiltered and unfined. The result is magnificent and remarkably expressive, with dark and decadent fruit, lifted by its fresh acidity and spicy tones, and is underlined with grippy tannins and dank earth. This is a wine to sit and contemplate over, drink with the accompaniment of slow-roasted meats, or to lay down for years to come.
6˚ Elemento is the estate’s flagship wine, coming from their incredible and robust 75-year-old bush-vine Bobal, on their property. The fruit is always hand-picked, only having yielded 2 kg of fruit per vine, and comes in to be fermented naturally and very slowly in cask. The wine rests with its fine lees in American and French oak barrels (225L) for one year with regular battonage in order to bring a rounder mouth feel to the finished juice. This Bobal is completely natural from start to finish, with no additives whatsoever and spends the time that it needs to with aging in wood as well as the bottle, as Rafa Lopez decides each year depending only on the development. The love packed into the glass is evident in the exuberance that shoots out of the bottle the moment the cork is popped. Dark, brooding and decadent fruit pour out in layers through the air; thick with spice and sweet tones from the wood, this wine is still remarkably balanced with ample acidity and tannin, showing elegance alongside power.
Respeto is Sexto Elemento’s smallest production wine, and is the most intense expression of Bobal they can present. Coming from the estate’s oldest vineyards (over 100 years old), and grown in poor sandy soils, the grapes are hand-picked and pressed in an old-school basket press, and go through a very slow and natural fermentation in the barrels (around 20 months) that it is also aged in. After 24 months in new and used oak, and having seen no additions whatsoever, the wine is bottled unfiltered and unfined. The resulting wine is intense, concentrated, and stunning, and is almost reminiscent of an ‘Amarone’ style Bobal. Dark and decadent on the nose, with ripe black fruits, wet earth, rich spices, and creamy warmth, the Respeto lives up to the name, as it pays homage to the intensity of this thick-skinned grape. The palate is natural and robust, following the loaded tones from the nose, and stocked full of gripping tannins, yet still with ample acidity. A wine for the decades.