Daniel Landi

Country: Méntrida - Spain


If there's been a revolution in Spanish winemaking Dani Landi is one of the chief rebels. He grew up in a family of viticulturists in Méntrida, and made his name with Bodegas Jimenez Landi before setting out on his own projects. The rugged peaks and hilltop towns of the Sierra de Gredos, covered with patches of thick scrub and large granite boulders, were mainly known for producing simple, country wines. Vines cling to scree-slopes like mountain goats, many of these sites were abandoned decades ago, but a new generation of growers is rediscovering them. Dani works around seven hectares of 60-80 year-old vines. The combination of high altitude, free draining soils, and a long growing season gives a unique micro-climate. The winemaking is low intervention: he uses a proportion of whole bunch, large old oak barrels, and minimal extraction, really just steeping the grapes. He makes a 'village' wine called Uvas de la Ira, but also bottles three vineyards separately which each aim to capture the specific landscape and place. “We make landscape wines from the vine without any make-up. Three basic ideas guide our work: minerality, freshness and elegance.” Along with the pioneers of the Priorat, he is redefining what was previously viewed as a workhorse variety into something that can rival the elegance and finesse of some of the world’s most sought after reds.

Daniel Landi Collection

Las Uvas de la Ira - € 23.20

Las Uvas de la Ira

Las Uvas de la Ira, or “The Grapes of Wrath” is a cuvée of Garnacha from several sites on granitic sands near the village of El Real de San Vicente. The vine age of these parcels averages about 60 years-old. The same care is taken with this “entry level” wine as with his single vineyard cuvées – after harvesting the grapes by hand the fruit is fermented in three vats: a direct pressing of the grapes and natural fermentation as a white wine, a short fermentation and extractive maceration, and a traditional whole cluster fermentation with long gentle maceration. The three vats are then blended and aged in foudre for 12 months.

Sensory features: Dark cherry coloured, this is a wine of low density with an abundance of tears yet without any tinging of the glass. With an elegant nose, it is serious and profound, fresh and very fruit-driven, with spicy hints of pepper, mineral and faintly balsamic. Superb acidity dances on the palate, with less fruit intensity than on the nose, Medium weight in structure and body, it is a tremendously easy to drink Garnacha.

Grape variety: 100% Garnacha

Vinification: Hand harvested, natural yeast fermentation in three vats - 1/3 whole cluster direct pressing, 1/3 short and extractive maceration, 1/3 whole cluster traditional fermentation and maceration.

Soil: Sand, granite and quartz

Ageing: The wine is matured for 12 months in 2000 or 3000-litre large French oak casks.

Best served: Pasta with meat sauce, Beef, Roasted Pork and Grilled pork

Bottle size: 750ml

Alcohol content: 14.5%

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