To produce the El Mondongo El Escocés Volante spontaneous fermentation in open top fermenters takes place. Hand plunging and no pumping whatsoever to maintain a gentle extraction. Aged sobre lías for 18 months on fine lees in a mixture of 875 to 1000 liter eggs before assembling and final bottling with no fining or filtration.
EL MONDONGO – the guts, the insides!! When they ferment their single vineyards they use all the parts and parcels. A blend of 5 separate vineyard parcels to create an aromatic synergy between old vine Garnacha, Syrah and other indigenous varieties such as Moristel, Bobal and Garnacha Blanca.
Norrel Robertson is the El Escocés Volante owner, a master of wine con consulting and making wine around the world. Norrel owns a little patch of land, high up in the rugged landscape of Calatayud, where he tends to gnarly, old Garnacha vines in poor mineral soils: poetic symbolism for this rebellious Scotsman who won’t be tamed. To look at his labels is to realise his irreverence for the local law. With his wild winemaking techniques, Norrel is making his mark on this region with raw, fantastically assertive Garnacha wines. Having worked in every aspect of the wine world, in both the Northern and Southern Hemisphere, Norrel now works hand in hand with local growers in Calatayud to source old vine blocks of exceptional quality to make wines with real character. You only have to see the landscape and these old bush vines to be swept away by the romanticism of a Scotsman making cutting-edge wines in this central region of Aragón. This is the heart of Garnacha country where Norrel, who is a self-confessed Garnachista, realised the tremendous potential of this varietal in this region.