Description

Bichi’s La Santa is crafted from centenarian, own-rooted Rosa del Peru (Moscatel Negro) vines situated at an elevation of 2,400 feet in Tecate, Baja California, Mexico. The vineyard’s sandy loam and granite soils and the region’s Mediterranean climate contribute to the wine’s distinctive character. The grapes are hand-harvested and destemmed, followed by spontaneous fermentation with native yeasts in 450-liter concrete tinajas. A 45-day maceration period allows for optimal extraction of flavors and tannins. Post-fermentation, the wine is aged for three months, with half the cuvée in stainless steel vats and the other half in older barrels. Bottling occurs without fining or filtration; only minimal sulfur is added, adhering to natural winemaking principles.