A wine with a truly Andalusian character, a blend of the local Tintilla de Rota grape – 34% – and Garnacha – 66%
Bodega Kieninger is one of the newer wineries in Serrania de Ronda, Malaga produceing high quality red, white and rosé wines based on ecological and biodynamic processes both in the vineyard and in the winery.
Work in the fields and the winery follows the strictest criteria for organic production and agriculture.
Fermentation in in tanks of stainless steel and microoxygenation in Ovoid polymer ‘fermentation eggs’. After 6 months in stainless steel the wine is transferred for ageing of 12 months in French oak barrels and American 225lt casks.
The wine is certified organic and the bottles hand-finished with a wax capsule.
A limited 2,656 bottles was make in this vintage under the Sierras de Malaga DO.
Sulphites are <14mg/l.
Previous vintages score between 91 and 93 points in Peñin Guide.
Dark cherry brick red colour; aromas of red fruit, balsam, spice and hints of violets. The palate is structured and rounded, softly fruited with a mineral backbone.
About the Producer
Martin Kieninger was born in Ried, north Austria, and has lived in Ronda in the South of Spain since 1998. His interest in wine comes from involvement in his grandparents’ estate in Austria.
In 2000 he bought 4000 vines from Austria to plant on his farm located at the foot of the Sierra de las Cumbres in Ronda. The Blaufrankisch and Zweigelt varieties provided a new boost to viticulture in the Serranía.
They were then followed by native varieties, such as the pure Andalusian Tintilla de Rota and robust Garnacha Tinta. In addition, classic French varieties Cabernet Sauvignon and Franc, Merlot and Pinot Noir are also grown.
The Bodega’s location in the Serrania de Ronda offers the ideal conditions for viticulture, situated between the Sierra de las Nieves and the Sierra de Grazalema, providing enough rainfall throughout the year (about 500mm) and also protection against east and west winds. The altitude of 750m brings cool nights in the summer which, together with the abundant hours of sunshine, facilitates optimal ripening of the grapes.
Bodegas Keininger work on fully organic practices, care is taken not affect the environment in any phase of production. The entire vineyard is surrounded by a natural hedge of pomegranates, quinces, hawthorn and blackberry serve as a refuge for all kinds of organisms and microorganisms; thus creating an environment supporting biodiversity but also preventing too many pests and diseases that would affect the vines.
What is left from growing and production is returned to the vineyards – the remains of pruning, and that of vinification, the lees, the press, etc – are incorporated back into the soil. Additional nutrition for the vines comes from the sowing of legumes (green manure) and spreading of cow manure. The is no use of pesticides, herbicides or insecticides; instead the application of natural oils, soaps, ozone treatments and fermented milk, as well as beneficial organisms such as bacilus turingensis (a soil-dwelling bacterium, the most commonly used biological pesticide worldwide), or various mites as natural enemies of the red spider.
During winemaking there is no use of commercial yeasts, fermentation arises from the native yeasts of the vineyard itself. Sulfite levels are those that naturally occur, there is zero added sulfites.
Traditional techniques are employed, such as manual punching for the optimal extraction of aromas and flavours. Wines are aged in high-quality French, American and central European oak barrels, seeking to enhance the optimal fruit and varietal expression.