##TONI SARRIÓN, PRESENTS IN ‘MI CUB’ THE LATEST VINTAGE OF MESTIZAJE BLANCO: REGENERATIVE VITICULTURE OF A GENEROUS HARVEST DUE TO THE PANDEMIC.

– Mustiguillo only uses its own grapes, so if there is no good harvest the 35 countries that receive its wines would miss some bottles.

– Their land uses compost from its own sheep with infusions of nettle, dandelion, chamomile as well as mustard and radishes

Toni Sarrión, alma mater of ‘Bodega Mustiguillo’ and president of Grandes Pagos de España, presented this week at ‘Mi Cub’ in the Mercado de Colón of Valencia the latest vintage of his ‘Mestizaje Blanco’. And he did so accompanied by his hosts, Christian Jardel, Anabel Navas and Paco Valls, CEO, director and controller of Bierwinkel and Alicia Silvestre of Voravins. Sarrión highlighted the value of the Bobal grape and now also the Merseguera variety that stands out precisely in the Mestizaje Blanco.

The 2020 variety that has just been presented has 65% Merseguera, 24% Viognier and 11% Malvasia. The harvest has been especially good because of the rainy spring, caused by the pandemic, explained Sarrión who added: “We do not buy grapes, we only use our own. If there is not a good harvest, production is reduced”. And this would mean that the 35 countries in the 5 continents to which Mustiguillo exports would miss the Mestizaje Blanco, recognized around the world for its fruity and sweet character. It is an aromatic and balanced wine. Organic and suitable for vegans, its grapes are grown on the Calvestra estate at an altitude of 900 metres above sea level and it is recommended to drink it with appetizers, white, smoked or marinated meats, salads, seafood, fish, pasta, stews or rice dishes.

Listening to the story of how Sarrión started in the world of wine, including the anecdote of the sale of his first bottle, as well as the importance of bees for pollination and the conservation of 100% organically grown vines is a privilege for lovers of good wine who were able to taste at ‘Mi Cub’, in the Mercado de Colón, that limpid straw yellow colour and notice how fruity and tropical aromas predominate on the nose and how the acidity is balanced on the palate.

Paco Masiá, Sarrión’s partner at Mustiguillo, explained more details of how, for example, the wild daisies help to maintain the balance and, as Toni Sarrión explained: “If the grapes are balanced, the wine will be balanced”.

To achieve this, two agronomists work in the field and, above all, on the quality of the soil. To do this, they macerate the compost from their own sheep for a year and add infusions of the herbs they grow, such as dandelion, chamomile or nettles. They also incorporate, also from their own crops, white mustard as a natural biocide and radishes to oxygenate, enrich the subsoil and create natural fungicides. Experimenting with weeds is also part of the plan to create that soil that smells of earth and those vines that need nothing more than to be cared for.

Report by 24/7 Valencia team

More info: https://bodegamustiguillo.com/en/