Alfredo Arribas inSTABILE No. 4 Alfredo Arribas inSTABILE No. 4 Alfredo Arribas inSTABILE No. 4 Download PDF

Winery SiurAlta & InStabile / VinsNus by Alfredo Arribas
VarietiesGarnacha peluda and red Garnacha
Farming Practicesorganic with biodynamic practices
Soilsclays and slates
Trellis systemgoblet at 3,000 vines per ha.
Harvest Techniqueby hand over last two weeks of September
Year Vines Were Planted30-40 years
Fermentationone half fermented as whole cluster / spontaneous fermentation in steel tanks
Maturation50% in ceramic eggs of different sizes and 50% in stainless steel
Sulfur20 mg/L
Item NoSP757-17
Bottle Case12
Country Spain
Region Catalonia
Sub-region Montsant
Alfredo Arribas inSTABILE No. 4

"Expressing grenache in its pure state, its most subtle and delicate version. Half of the wine in whole cluster maceration and the other half is destemmed. Spontaneous fermentation in a separated environment (Laab). 50% in ceramic eggs, diversse formats and 50% in stainless steel. Subtle, multifaced and evolutionary. Conjuction of two fermentations." Winemaker's notes

The vineyards Arribas found in Montsant inspired Alfredo Arribas to extend his vineyard holdings and produce two additional family of wines under the banner of Vins Nus (Eng. “naked wines”). The inStabiles series of wines are, according to Arribas, free wines: individual releases ordered in a series by number and each receives its own subtitle. The wine itself is an opportunity for Arribas to free himself to experiment only within the confines of vintage and the origin of the fruit that include Morera, Torroja, and higher vineyards in Lloar. He sees each inStabile release as an exercise in assemblage, selecting from an array of unique methods and vessels available in his cellar. The unifying principle is navigating the wine trail itself by selecting wines that, when combined, evoke subtlety and weightlessness through craftwork.

In the Laab cellar, fermentations are spontaneous and preserve whole clusters employing either carbonic macerations or short traditional macerations so as not to over-extract tannins. Three milligrams of sulfur are added before bottling to stabilize the wines and ensure quality after transport. Almost no oak is used in fermentation or élevage, instead a small amount of the wine stays in small stainless while the majority of wine is fermented and aged in cement eggs or clay amphorae of varied sizes and shapes.