The nose gives scents of apple, quince, white tea, peach and straw. The palate is medium-plus in weight with similar fruits (apple, quince and white peach), including lemon curd, minerality and herbs. This is a concentrated white, yet it is harmonious in flavors and texture. The acidity is moderate or slightly more with a complex finish.

Frontonio Microcósmico Macabeo is named after Saint Frontonio, the patrón saint of Épila, a town in Valdejalón, Northeast Spain, where it is produced. Legend has it that Saint Frontonio was beheaded by the Romans. His body was buried in a cemetery and his head was thrown into the River Ebro near Zaragoza due to his belief in Christianity. Miraculously, his head was later found going upstream along the banks of the River Jalón in Épila. Likewise, this limited production of “micro” wine is the result of rowing against the stream.

This is a partnership of Fernando Moro, Master of Wine, international lawyer Francisco Latasa and oenologist Mario Lopez, who own 50 hectares of vines. 2010 was their first vintage and the winery really took off in 2014. The wines are made in a very understated “garage” in the rear of a wine retail shop. The philosophy is minimal intervention with a focus on small plots of land.

Grapes are hand harvested from old vines which are dry farmed organically. This is a sunny, dry region with very little rain and a prevailing wind called the Cierzo. The Macabeo grows on hillside vineyards in a grey chalky soil composed of clay and limestone. It is fermented in tank and aged in both tank and used barrels with battonage (stirring of lees) for texture.

Brunch Foods, Cheese, Chicken/Turkey, Fish (white), Ham, Hors d'oeuvres, Just for Cocktailing, Perfect Aperitif , Shellfish, Sushi, Tapas, Thai or Vietnamese, Vegetables