Alfredo Arribas inSTABILE No. 7 Alfredo Arribas inSTABILE No. 7 Alfredo Arribas inSTABILE No. 7 Download PDF

Winery SiurAlta & InStabile / VinsNus by Alfredo Arribas
Varietiesred and white Grenache
Farming Practicesorganic
Trellis systemgoblet
Harvest Techniqueby hand in small picks over first half of September
Year Vines Were Planted30 years
Fermentationsaignée method of a portion of grapes / remainder of fruit macerates whole cluster / co-fermented in stainless steel tank
Maturationover 12 months in old puncheons and demijohns
SulfurFree SO2 18 mg/L
Item NoSP760
Bottle Case12
Country Spain Priorat
Region Catalonia
Alfredo Arribas inSTABILE No. 7

“Rosé / claret, since it brings together red and white grenache, harvested and fermented as one. Part of the grapes go through the bleeding process separately, and the rest, without destemming, are infusion for several days through whole grain maceration. The ageing is long, and combines demijohns and old foudres. Complex, clay-like and saline; a guard wine.” 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.