GRAPE: Garnacha.


VINIFICATION: Made Garnacha from 25 years old vines. 30% full clusters and the rest uncrushed grapes to ferment in tinajas with natural yeasts. 4 months in clay amphorae. No filtering and no SO2 added.

TASTING NOTES: Intense purple color. Aromas of red fruits appear on the nose and black, even some floral notes. It has balsamic, esparto and dry leaf nuances as well as clay and clay notes own the amphorae. In the mouth the wine is fruity, lively, cheerful and with a balanced acidity. It is a red wine with texture, half body and a medium drink finish.

FOOD PAIRING: Rice, pasta, light dishes, Tapas, Manchego Cheese, Ibérico Ham.


  • 92 Robert Parker (Wine Advocate), vntg 2020, 2019, 2018.

Tech Sheet:

PRODUCER: El Vivero  is produced in ALICANTE DOP by using traditional production techniques; made in clay amphorae with minimal human intervention. El Vivero de Usaldón, is produced with Garnacha grapes planted in the Finca Casa Balaguer (Villena town). The indigenous varieties (Garnacha Peluda, Rojal and Arco) are maintained thanks to the harvesting of plant material from centuries-old vineyards of Finca Usaldón, before they were uprooted to plant Almonds. Indigenous yeasts are used, and insecticides, herbicides and fertilizers are avoided in favor of biodynamic practices. All of the plants are nurtured using organic compost fertilizer and environmentally friendly practices. Organic farming duly certified.