Mauro Bergesio had a dream when he first started to partner in a small parcel of grapes in the drastic mountains of southern Salamanca. He saw remarkable potential in the local grapes, and knew that with the right touch, something truly special could be born in a bottle. Mauro isn't a winemaker because he is obsessed with the land, consumed by old and gnarly vines, and thrilled by the possibilities of what the land and vine can do. He seeks out only the greatest winemakers that have a unique and special touch for the grapes he grows, always keeping the integrity of the fruit at the forefront of importance. With each project, he is able to convey his passion through a bottle that finds its way to a glass.
Click HERE for a fantastic article about the Salamanca region, written by Blanca Paz García García
bergesio collezione 'rufián'
The Rufian Rufete comes from the western reach of Spain, near Miranda del Castañar in the southern portion of the province of Salamanca. Two very small plots of mixed-vines (5-9 different grapes planted) both share the Rufete grape for this finished wine, which is also known as Tinta Pinheira in Portugal and is said to be the ‘brother’ of Pinot Noir from Burgundy. These grapes must be hand picked when each vine is ripe, as the high elevation of these vineyards causes for remarkable differences even in such small areas. La Cerral is a stunning one-hectare, enclosed vineyard that was planted over 100 years ago on decomposed granite soils, and El Lerial is less than one hectare and at a remarkable height of 900 meters above the sea. A very subtle grape with floral aromatics, the berries are only pressed with feet and hands to aid during the natural fermentation and never uses pumps to keep the cap submerged. The wine rested for nine months in a few used Burgundy barrels, as the time spent is perfect to keep the grape’s fresh expression of fruit, its gorgeous earthy tones, and its natural high acidity in tact.
bergesio collezione 'alegal'
The Alegal is a tiny production wine coming from the mountains of Salamanca in the Sierra de Francia. A small, quarter-hectare plot of nearly 100 year old vines produce the local type of Garnacha that is known there as Calabrés. The name comes from when the Diocese of Calabria passed through Salamanca long, long ago, and now is a grape that is hardly found anymore. Hand-harvested from bush vines, the grapes were brought to the cellar of Daniel Ramos in El Tiemblo for its vinification. After a de-stemming and crushing of the grapes, natural fermentation only took about 2 weeks due to the low alcohol of this particular Garnacha, and was then racked into a single, 225-liter used French barrel. Only a touch of sulfur was added at bottling for the 300 bottles produced in 2015. The aromatics are wild with herbs, violets, blackberries, crushed rock, leather, and lavender. In the mouth it has a juicy base of ripe mountain fruit, high desert shrub, savory yet spicy dark chocolate, scrumptious tannins, and balanced acidity.