Sexto Elemento is a tiny production estate in the area of Venta del Moro, in the western portion of the Utiel-Requeña DO. As with many families of the area, Rafa Lopez and the generations before him have farmed a few hectares of grapes for the past one hundred years, selling their fruit to a nearby cooperative for a production of mediocre wine. After Rafa became more involved, he learned of the cultured yeasts, enzymes, and other corrections the co-op practiced regularly at the factory. It was the straw that broke the camel's back, as Rafa knew his organic estate had the potential for greatness. In 2000 he decided to take his winemaking roots into full swing and released his first vintage in 2003. Now, with the traditions that were passed on to him from his father, he carries out a natural elaboration in the cellar, never uses any sulfites, and allows the wines to go through a very long and slow natural fermentation (11+ months). Scarce rainfall, hot summers, and bitter cold winters help to create a perfect situation for the thick-skinned Bobal variety, and at Rafa's mere 6-hectare estate, he only yields 1-1.5 kg per vine on average. An annual production of just 10,000 bottles makes these exclusive wines of Sexto Elemento a cult-style production, with the power and elegance to be one of the most coveted in all of Spain.
sexto elemento 'david & goliath'
100% bobal David & Goliath is Sexto Elemento’s youngest and freshest wine made from their incredible old-vine Bobal. Coming from the estate’s 60-year-old vines grown in lime soils, the grapes are hand-picked and pressed in an old-school basket press, and go through a long natural fermentation in the barrels that it is also aged in. After 12 months in new and used oak, and having seen no additions whatsoever, the wine is bottled unfiltered and unfined. The result is magnificent and remarkably expressive, with dark and decadent fruit, lifted by its fresh acidity and spicy tones, and is underlined with grippy tannins and dank earth. This is a wine to sit and contemplate over, drink with the accompaniment of slow-roasted meats, or to lay down for years to come. |
sexto elemento '6˚ elemento'
100% bobal 6˚ Elemento is the estate’s flagship wine, coming from their incredible and robust 75-year-old bush-vine Bobal, on their property. The fruit is always hand-picked, only having yielded 2 kg of fruit per vine, and comes in to be fermented naturally and very slowly in cask. The wine rests with its fine lees in American and French oak barrels (225L) for one year with regular battonage in order to bring a rounder mouth feel to the finished juice. This Bobal is completely natural from start to finish, with no additives whatsoever and spends the time that it needs to with aging in wood as well as the bottle, as Rafa Lopez decides each year depending only on the development. The love packed into the glass is evident in the exuberance that shoots out of the bottle the moment the cork is popped. Dark, brooding and decadent fruit pour out in layers through the air; thick with spice and sweet tones from the wood, this wine is still remarkably balanced with ample acidity and tannin, showing elegance alongside power. |
sexto elemento 'respeto'
100% bobal Respeto is Sexto Elemento’s smallest production wine, and is the most intense expression of Bobal they can present. Coming from the estate’s oldest vineyards (over 100 years old), and grown in poor sandy soils, the grapes are hand-picked and pressed in an old-school basket press, and go through a very slow and natural fermentation in the barrels (around 20 months) that it is also aged in. After 24 months in new and used oak, and having seen no additions whatsoever, the wine is bottled unfiltered and unfined. The resulting wine is intense, concentrated, and stunning, and is almost reminiscent of an ‘Amarone’ style Bobal. Dark and decadent on the nose, with ripe black fruits, wet earth, rich spices, and creamy warmth, the Respeto lives up to the name, as it pays homage to the intensity of this thick-skinned grape. The palate is natural and robust, following the loaded tones from the nose, and stocked full of gripping tannins, yet still with ample acidity. A wine for the decades. |
sexto elemento 'nativo pet-nat' blanco
macabeo & tardana Sexto Elemento’s Nativo Blanco is the estate’s latest project, creating a method ancestral ‘pet-nat’ from the native grapes of their land. Also paying homage to the native people of the area, and their ancient methods in doing so (Method Ancestral), this blanco is a blend of Spain’s Macabeo grape, as well as a very local grape called Tardana. Tardana is a late ripening grape (stemmed from the word Tarde), and adds a spicy element to the finished wine. After partial fermentation in (non-temperature controlled) stainless steel, the wine is chilled to halt the process and is placed into bottle under crown-cap enclosure. When the fermentation continues, creating trapped CO2 in the bottle, the finished sparkling wine is bone dry and has an ideal half-bubbly texture. The aromatics after opening are fairly modest, primarily showcasing yeasty qualities to accompany some tart tree fruits, while the palate comes across with a prickly texture of prickly pear, tart green apple skin, cardamom pod, and pink peppercorn. The acidity isn’t the focus here, as the unique fruit quality and spicy texture shine all the way through the finish. |
sexto elemento 'nativo pet-nat' tinto
bobal, royal, & tardana Sexto Elemento’s Nativo Tinto is the estate’s latest project, creating a method ancestral ‘pet-nat’ from the native grapes of the area, and is in homage to the native people that made wine in the region for centuries before them. It is a blend of the local Bobal grape, a nearly extinct and very particular variety called Royal, and a late ripening white grape called Tardana. After a hand harvest and a natural co-fermentation in non-temperature-controlled stainless steel, the wine was bottled before fermentation had completed and crown capped to lock in the remainder of the developing CO2. A careful and swift disgorgement was made in order to keep the active bubbles at bay upon opening, and with no dosage, it is just the pure expression of grapes in sparkling form. The resulting bubbles are loaded with ripe and juicy blue fruits, and a wonderful spicy finish which dances with the acidity and tannins at the same time. |