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OUR
HISTORY


Love leads my life. People are exactly like grapes, they express themselves and feed on their origins that build their character. I come from a family of farmers, that has always lived on simple and strong values. As a child, I learnt to love the world that surrounded me with a flourishing and immaculate nature. My first encounter with wine dates back to when I was 4 when I used to help my grandfather making wine at home. This wine was proudly consumed in all family celebrations. In those days I followed every step of winemaking with admiration and careful observation, and tried to learn from every secret that was I was told, and I thought about the day when I would be the one to transfer it to my children and grandchildren. Many things have changed since then but, my love for wines and my passion for quality remain the same. When I went to the region of Castilla La Mancha on a business trip, I was dazzled by the 25 hectares of ancient vines, at an altitude of 1090 meters, in the village of Alpera. At that moment I felt it was time to continue the family tradition and with the echo of my grandfather’s words in my heart, I decided to give life to the FINCA FELLA project. A different Country, different grapes, but a magical context, where the grapes are of a unique quality that experience and family tradition could transform into a story that the Ciampoli family has written for generations, and I am sure will continue to write for many more generations, without ever giving up on passion for the highest quality. - Tommaso Ciampoli

CALA REY BLANCO

Vino de la Tierra


Variety: Macabeo 70% – Sauvignon Blanc 30%;
Production Area: Alpera, Albacete.
Vineyards: Our vineyards are located in the Southeastern part of Spain, between 700 and 800 meters above sea level, in the inland of Albacete. The weather here is mild and dry with a perfect temperature range between day and night. The vines are cultivated on the steep slopes of low fertility soil composed by reddish-brown sandy clay soil, rich in limestone and chalk, ideal for growing healthy, high quality grapes.
Vinification: The grapes are mechanically harvested by night to arrive as cold as possible to the winery, avoiding warm and high temperatures in order to protect the must against oxidation. After a soft pressing, the must is fermented at 15°C in stainless steel for 25 days to enhance the aromas and the structure. Light clarification and stabilization. Amicrobic filtration, before bottling to preserve all its organoleptic features.
Sensory Features: Clean and bright, pale yellow with hints of green. Medium intensity, with clear tropical aromas such as pineapple and mango, notes of green apple with an aniseed aftertaste. Sweet, fresh and balanced on the palate with a medium persistence.
Best served with: Ideal with fish, shellfish and appetizers. Excellent as an aperitif.
Serving Temperature: 10 – 12°C.
Winemaker: Diego Lopez

CALA REY ROSADO

Vino de la Tierra


Varietiy: Tempranillo 100%;
Production Area: Alpera, Albacete.
Vineyards: Our vines are situated on the steep slopes of Alpera, where the vineyards overlook the valley, where the soil is perfect for growing high-quality grapes rich in fruitiness and aromas.
Vinification: The grapes are harvested by night to preserve the aroma and the avoid oxidation. Soft stalk-stripping and crushing, fermentation without skins at a low temperature, 16°C, for ideal color and taste.
Sensory Features: Bright and clean salmon color, intense aromas. A delicate aroma, very fruity with notes of cherry and raspberry. Medium body, intense, well-balanced, soft and round, very long in the mouth. Drink young.
Best served with: It matches perfectly well with fish, first light courses and white meat.
Serving Temperature: 14 – 16°C.
Winemaker: Diego Lopez

CALA REY TINTO

Vino de la Tierra


Varieties: Tempranillo (80%), Syrah (20%);
Production Area: Alpera, Albacete.
Vineyards: Our vineyards are situated between 650 and 700 meters above sea level and benefit from the cool breeze coming from the mountains. The perfect exposure and the presence of chalk and limestone in the soil make the perfect environment for high quality grapes.
Vinification: The wine is vinified separately. Tempranillo is fermented in stainless steel tanks for a period of 7 days while Syrah is fermented with destemming in stainless steel rotating tanks. Maceration for 10-15 days at a temperature of 26°C. Light clarification and cold stabilization. Amicrobic filtration before bottling to preserve all the organoleptic features.
Sensory Features: Deep ruby red. Clear and bright. To the nose there are nuances of ripe red berries and wild berries. Balanced wine with a medium persistence, easy to drink with a strong fruity character. Aftertaste of red fruits and licorice.
Best served with: First courses, grilled and roast meat, game and seasoned cheese.
Serving Temperature: 16 – 18°C.
Winemaker: Diego Lopez

EL MASO

DO Almansa


Varietiy: Garnacha Tintorera 100%;
Production Area: Alpera, Albacete.
Vineyards: Garnacha Tintorera is the most representative grape of Almansa. Our grapes are carefully selected from the low-yield bush vines of over 60 years old and grow at a high altitude of 1090 mt above sea level on red soil rich in iron oxides upon a layer of calcareous rock. The combination of these elements creates a wine that can enrich the tasting experience beyond the most ambitious expectations.
Vinification: Soft stalk-stripping. Maceration-fermentation for 25 days. Malo-lactic fermentation in American and French oak for 12 months.
Sensory Features: Deep garnet red. Intense and persistent, with notes of cherry and blackcurrant, herbs, cinnamon, cloves, cocoa, licorice and hints of mineral. Great structure, good balance between alcohol and freshness, velvety tannins, very persistent with a long finish; ready to drink or well suitable for ageing.
Best served with: Excellent with rich first courses, red meat, seasoned cheese.
Serving Temperature: 18 – 20°C.
Winemakers: Diego Lopez

ALTADO MONASTRELL

DO Almansa


Varietiy: 100% Monastrell;
Production Area: Los Pandos, Almansa.
Vineyards: In the uncontaminated territory of Los Mandatos, old vineyards and substantial old vineyards inherited from an ancient tradition. A pure blue sky and a perfect microclimate with important thermal excursions even in the hottest months, the right conditions are created for this exceptional quality wine.
Vinification: Wine made 100% with Monastrell. Traditional winemaking practices are followed by crushing, fermentation in horizontal rotating tanks. Maturation is carried out for 8 days at a temperature of 26°C. After malolactic fermentation, the wine is aged in 300lt French oak barrels for a minimum of 6 months. The alarm clock is 15% of all barrels. After barrel aging, a slight clarification and cold stabilization follows. Amicrobic filtration before bottling to preserve all the organoleptic characteristics.
Sensory Features: Clean and bright with incredibly intense cherry red. On the nose, the fruition of the Monastrell variety has been preserved, with subtle candied fruit flavors, mixed with smoky touches and toasted tones from gently toasted French oak barrels. Well balanced and fresh in the mouth. Lively, full-bodied with great acidity and noble and smooth motantaninos.
Best served with: Ideal for stewing deep flavors, rich meats, pasta with mushrooms, dried meats, such as Spanish cheese and white cheese.
Serving Temperature: 16 – 18°C.
Winemakers: Diego Lopez

ALTADO VERDEJO

DO Almansa


Varietiy: 100% Verdejo;
Production Area: Surroundings Vineyards of "Estación y la Boquera", Almansa.
Vineyards: The vineyards are strictly selected by the team of our winemaker to achieve the highest quality of grapes. Strong focus on canopy and vineyard management for low-yielding, healthy vines. The harvest is carried out mechanically in the early morning, before dawn, to preserve the berries from oxidation and to guarantee bestaromatic complexity.
Vinification: Verdejo is fermented in stainless steel tanks at 13ºC. The low temperature produces a high chromatic structure. After fermentation, the wine ages on lees for three months making "battonage" every week to obtain a more structured and silky texture to create more persistence in the mouth.
Sensory Features: Pale yellow in color with green sparkles, clean and bright. On the nose it is powerful and fresh, with banana and lice and fresh, full notes. On the palate it is round and long, with notes of white fruit flavor in the wine, typical of the grape variety made from.
Best served with: It is recommended to pair with rice, seafood and light cheese.
Serving Temperature: 10 – 12°C.
Winemakers: Diego Lopez
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