Paloma Minguez Cava Brut is an organic sparkling white wine made by Manuel Manzaneque Suarez. It is made from a blend of Macabeo and Chardonnay grapes using the “Metoda Clasico Tradicional” i.e. the traditional method used to make sparkling wine with a secondary fermentation in the bottle. This is the same method used in Champagne.
Viticulturalist and oenologist Manuel Manzaneque Suarez followed his father into the wine business. His father founded a wine estate called Finca Elez which was one of the very first single estate wineries in Spain to be given its own DO, DO Finca Elez. Manuel studied Viticulture and Oenology at Montpellier SupAgro in France and went on to work harvests in the South of France, Spain and Bordeaux. Eventually Manuel went on to be technical director of the family estate at El Bonillo, a job he did for 10 years.
In 2011 Manuel started his own wine project and in 2012 he left the family firm to concentrate solely on EA Vinos. The idea behind EA Vinos is to concentrate on indigenous grape varieties and to demonstrate that high quality wines can be in DO La Mancha. As well is the Paloma Minguez Cava Brut, he produces four other wines Mil Cepas, ¡Ea! and a red and a white wine called Fatum. Manuel has named this wine after his wife Paloma Minguez.
The organically grown Macabeo and Chardonnay grapes for Paloma Minguez Cava Brut Metodo Clasico are from a 15 year old vineyard located Requena, situated on clay soils. After harvest the grapes undergo a 6 hour period of cold maceration to extract primary aromas. They then undergo a gentle pressing. The wine is then fermented once at 16c in stainless steel tank before a secondary fermentation in the bottle. The dosage is made using a “liqueur d’expedition” made from the wine itself. After disgorgement the wine is aged for a further 12 months in bottle prior to release.