The soil
TEXTURE
The texture, which is somewhere between loamy and clay-sandy over limestone, is deal for the production of delicate, fine, aromatic, and light high-quality red and white wines. The deep structure of fragmented primary limestone allows for good aeration of the roots and reduces evapotranspiration (where it is high), giving wines a certain freshness.
The quality of the harvest is improved by a uniform ripening of the grapes due to the reflection of sunlight that results in the yellow-pale colour of the grape and the slight toasting of the soil on the one hand and, on the other, gives rise to the large balls of limestone found on the surface and which, in turn, keep the soil fresh.
This is what sets our vineyard apart as a vineyard “between two suns” that produces a balanced wine, in particular for the red varieties of Pinot Noir and Syrah, due to the greater synthesis of polyphenols, further boosted by the contrast between daytime and night-time temperatures as a result of the altitude of the vineyard.
Veins and structural changes, and changes in slopes, can be seen on the surface of the plantation, providing us with guidance on how we are to manage the plant in a differentiated manner and on a single rural estate, the plant during the growing season, and efforts with regards to wild fauna.
Much of the vineyard is positioned on a stall. The poor, seeping soil provides wines with minerality and a fine texture as a result of the plants’ ongoing efforts to deepen their roots in search of sustenance. With the complement of great sweetness and high acidity levels the result of the climate, the end result is wines with the necessary balance to ensure that they store well.
CHEMICAL FERTILITY
The poor chemistry of the soil has prompted us to favour the physiology of the vineyard (and, with it, the expression of the plot), complementing it biodynamic formulae applied in fair and appropriate portions.
Of particular note are the “very high” levels of “total carbonates” (up to 70%), “active lime” (up to 33%), and “assimilable calcium” (24 meq/100g)
GEOLOGY
Located in the Prebaetic region of the Iberian peninsula, the area is home to remnants from the Jurassic period (J14 and J141), somewhat marlaceous layers of limestone that on occasion alternate with layers of greyish-blue and, on occasion, greenish marlstone, with frequent creases of various types. The limestone appears at a depth of 6 to 8 metres, in layers several centimetres thick. It is made up of magnesium calcium carbonate. In August, it has a moisture content of 16%.
Profile of the subsoil at a depth of 11 meters. Year 2005
Varietals
Viognier, Gewürztraminer, Sauvignon Blanc, Chardonnay, Verdejo, Riesling, Syrah, and Pinot Noir are the varietals we have introduced for the first time in Inazares.
EnIn April 2011, after an exhaustive process to select rootstock from the best vineyards in northern Italy, we began to plant the Alto de Inazares, ploughing the soil to a depth of more than 1m.
The spirit of our project has prompted us to select northern varietals of which we are pioneers, as in the case of Pinot Noir, or which are rare in the region of Murcia. We aim to produce fresh, fruity, and elegant wines with their own personality. However, we also aim to produce wines that, drawn on inspiration from those from the most prestigious wine-growing regions in France (Alsace, Burgundy, the Rhone Valley, Bordeaux) and Germany (Moselle),express the aromatic and chromatic vitality that provides us with small, highly-concentrated grapes grown in a fresh, dry, and well-lit environment high in the mountains.
With a density of 4,000 to 10,000 vines per hectare, harvests are small but extremely delicate as a result of the priority given to quality over volume.
