Terra Alta, Spain

Working with decades old bush-trained vines on steep terraced slopes, Joan Angel Lliberia of Edetaria Edetana has been making wine since 2003. His grandfather produced bulk wines, as did his father Angel, an oenologist who sold his grapes to the local cooperative while he studied winemaking in France for ten years. “We have 30ha now,” says Joan Angel, “but 25ha of our vineyards have 30+ year old vines, and our old carignan vines are 80 years old.” And because the vineyards experience a Mediterranean climate, “there’s not much sickness in the vineyard,” adds Joan Angel. “The vineyards work themselves without the addition of chemicals. “To obtain minerality and freshness in a Mediterranean climate, we must work the vineyard by hand,” says Joan Angel. “In the cellar we only work with big barrels to retain the aromas of the terroir. We use only natural yeasts to show the maximum authenticity; we work with five different terroirs, with different grapes. We try to keep the authenticity of the different blocks, with different plots in different bottles.” Here, Garnacha is the focus. Edetaria Edetana is “in the forefront of that area,” says Jorge, “in taking Garnacha to the next level. [Some of] his Garnacha Negra has mutated into Garnacha Peluda, which means ‘hairy’ [or ‘downy’]. The back of the leaf has changed and developed hairs on the back of the leaf, which retains better moisture; it lends acidity to wines, so most of his wines contain Garnacha Peluda.” Working with five soil types (tapas, tapas blanc, vall, panal and codols), each with their own microclimate, Joan Angel says, “I’m only 47 years old. The reason to plant these vines in the soils is not mine, it’s my father’s. I always ask my father which grapes to plant in which soil.” For he’s the planter of their 60 year old vines. Winery website: http://en.edetaria.com/inicial.aspx 
edetaria-negraVinya D'Irto Rosat
Early and meticulous harvest with selection of grapes on the vines. Manual harvesting in 15 kg boxes. We keep the grapes at 0ºC during the process, to maintain the freshness. Manual table selection. Soft destemming and vinification in 60 hl steel tanks. Skins maceration short (24 hours) to get this special color. Controlled fermentation process at constant temperature of 16ºC. Three month conservation in its own natural fine yeasts,to made this special rosé: extremely fresh, creamy and highly mineral (saline).
edetaria-negraVinya d'Irto Garnatxa Negra
Varietals: 100% Garnatxa Tinta
Fermentation: temperature controlled stainless steel vats
Yeast: natural
Ageing: 4 months in French oak barrels
Soil: Tapas, Panal, Godols
Vine age: 30 years old
Production: 4,000 cases
edetana-blancoVia Edetana Blanco
Wine made mainly from the region's traditional grape, White Garnacha 70% from 40 years old vineyards from the terroirs "Tapàs" and "Panal", and Viognier 30% from "Tapàs". After fermentation in stainless steel, the Viognier rests on its lees and the White Garnacha is aged for four months in 300 liter French oak barrels together with their lees.
edetanaVia Edetana Tinto
Intense red color. Menthol and balsamic aromas , ripe red fruits, notes of cocoa and tobacco. Powerful flavors and silky, round tannins. Notable for its complexity and elegance. Garnacha, Garnacha Peluda, and Cariñena.

2009 - 89 points Wine Advocate