Although they are among the newest wineries on the current scene (their journey began in 2011), Fil·loxera & Cía has its roots in the distant past, when wine was purer and more authentic than ever. This is the destination Pilar, José, and Joán, the three pillars of this venture, aspire to reach; and they are not far off the mark. So far, everything has been a success for the winery. One of these achievements is called Fil·loxera & Cía El Cordero y las Vírgenes. Pure spectacle!
Initially, Pilar, José, and Joán—who already had extensive experience in the wine world—sought to do things their own way. This was their desire when they decided to start making their own wines in the garage of Pilar and José's house (they are married). Little more space was needed to showcase the uniqueness of the terroir, letting the wines speak for the D.O. Valencia on their own: its great richness, the diversity of its soils, the potential of the native varieties (many of which they themselves have recovered)... In the case of Fil·loxera & Cía El Cordero y las Vírgenes, the red wine is born from a blend of different plots located in Fontanars dels Alforins, many of them old, over 30 years. With such high-quality raw material, you can't just do anything. Above all, you must use your head and turn to ecology, always maintaining respect for the rest of the environment. This also involves minimal soil intervention and the use of other plants and vegetation, always seeking the vineyard's benefit.
Fil·loxera & Cía El Cordero y las Vírgenes is harvested manually in 18 kg boxes. This size is the perfect volume to ensure the clusters arrive in good condition at the winery. Specifically, this work involves waiting for the six varieties of Fil·loxera & Cía El Cordero y las Vírgenes (garnacha tinta, garnacha blanca, monastrell, graciano, tempranillo, and malvasía) to reach their optimal state of ripeness. Each will have a different timing; and each will follow its own path and rhythm also in the winery, where they will be worked on and vinified separately. The indigenous yeasts—which will start to ferment spontaneously—are the only common factor that will unite all these varieties. Finally, after fermentation, Fil·loxera & Cía El Cordero y las Vírgenes will macerate for 14 to 16 days, until racking, where the solid part will be separated from the liquid part. Fil·loxera & Cía El Cordero y las Vírgenes will spend several months on its lees and will finish refining in the barrel, where it will spend more than a year.
Classics never go out of style. Call it vintage, retro, or whatever you like. When something is good, it transcends decades and trends. Just like Fil·loxera & Cía El Cordero y las Vírgenes, a red wine that will endure the test of time.