Bodega Toledo and Ajenjo GarageWines, Verdoncho, La Mancha, Spain, 2021
100% Verdoncho - 11.5% abv.
This is wild in the true sense of the word. A lesser-known varietal and approx. 108 days of skin contact post fermentation, only scratches the surface with the limits cousins Jesús Angel Ajenjo Nieto and Julián AjenjoNieto are willing to push. With aromas of dried apricots, peaches and orange peel, this grape has a lot to offer indeed.
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vegan∙practising organic
Guia Peñin – 91 points
100% Verdoncho - 11.5% abv.
This is wild in the true sense of the word. A lesser-known varietal and approx. 108 days of skin contact post fermentation, only scratches the surface with the limits cousins Jesús Angel Ajenjo Nieto and Julián AjenjoNieto are willing to push. With aromas of dried apricots, peaches and orange peel, this grape has a lot to offer indeed.
🍇 | Want a recipe idea for this wine? Click here
vegan∙practising organic
Guia Peñin – 91 points
100% Verdoncho - 11.5% abv.
This is wild in the true sense of the word. A lesser-known varietal and approx. 108 days of skin contact post fermentation, only scratches the surface with the limits cousins Jesús Angel Ajenjo Nieto and Julián AjenjoNieto are willing to push. With aromas of dried apricots, peaches and orange peel, this grape has a lot to offer indeed.
🍇 | Want a recipe idea for this wine? Click here
vegan∙practising organic
Guia Peñin – 91 points
In 2015, the Garage Wine project was initiated in the quaint town of Quintanar de la Orden by Jesus and Julian Ajenjo, who are cousins deeply connected to the local agricultural scene. Their approach revolves around sustainability, employing minimal intervention and achieving very low yields. Their primary focus lies in cultivating indigenous grape varieties on vines that often exceed half a century in age. The vineyards are dry-farmed, and the fermentation process adheres to traditional methods. Their sole aim is to convey the distinctive character of the wine's place of origin.
Initially, the project took shape in a humble garage, equipped with just the essentials: two tanks, two barrels, a destemmer, and a crusher. This modest setup allowed them to produce their inaugural 500 bottles during the 2015 vintage. Subsequently, they expanded their repertoire, increasing the number of wines and bottles. Nevertheless, their unwavering commitment to their origins remains unchanged. Presently, they craft approximately 10,000 bottles comprising eight distinct wine varieties.
Skin contact for approx 108 days. Soil: alkaline gravel. Ageing in stainless steel.