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Wine of the Week

Pure Pureza

This is a wine I enjoyed in southeastern Murcia several times this summer, before and after a visit to the producer in the neighbouring Alicante province. (Read about the visit here.)

Pureza 2019 is a 6 days skin-contact moscatel from coastal Marina Alta (in the cooler La Marina subregión of DO Alicante wine region. It is aged in amphoras, therefore often called Pureza Moscatel Ánfora.

Pepe and yours truly in the bodega this summer

The grapes for the Pureza are moscatel de alejandría sourced from a two hectare vineyard planted in 1943. It is dry-farmed, organically but not certified. It’s made with indigenous yeasts and completely without additives.

The juice is fermented on skins in amphoras, with macerations two to three times a day. After ten days alcoholic fermentation it’s matured on the lees in the same amphoras for a further six months.

Here with the simplest of foods, olives and unpasteurized brie

Pureza 2019 (Casa Agr. Pepe Mendoza)

The wine is light in colour, but has evident citrus peel aromas (orange), fresh rose, mint; some volume in the mouth, with an uplifting acidity and a saline and slightly bitter finish.

Price: Medium

Food: t’s an individual wine for time and contemplation, but should go well with a variety of food. I think of varied salads, such as Caesar and Waldorf (when served only as a salad), light meat and tasty fish, for example salmon.

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