Forlong Tintilla


Fourth project of Bodegas Forlong (Cádiz). Vineyard consists of albariza soils in the Pago de “el Forlon” in Balbaina Baja, located in the coastal area of Puerto de Santa Maria, 7 km from the sea. Takes advantage of the proximity of the sea, and the purity of the albariza, as well as the local salt-peters which impart saline, chalky character to the grapes.

The Tintilla de Rota grape, a native variety of the area, already existed on the farm along with the rest of the grapes, but they did not give it any value at the beginning, to the point that the first year they even gave it away. Once they discovered its potential “we almost pulled our hair at the thought that we had been giving it away.”  Has limited production of 2700 Bottles.

As it is a native variety, they wanted to reflect it in some way on the label, and what better way than to put a native animal like the chameleon, which needs albariza soils that are easy to move to bury its eggs. Their long and rolled tongue is a reflection of Rocío and Alejandro’s adventure of “rolling the blanket over their heads” when making a quality organic wine with Tintilla de Rota. Its vinification is carried out in clay jars, thus being a different wine.

Pair it with entrecote steak, slow-cooked lamb, suckling pig, BBQ and grilled meats, porcini mushrooms, Jerusalem artichokes, hard cheeses, olives, jamón de pata negra.



Tasting Notes from Pinto Wines

Colour Bright picota-red colour, layered and dense
Nose Expressive and pronounced, with a complexity of fresh red fruits (cherry, plum), cinnamon, black pepper, chamomile, Mediterranean herbs (rosemary and thyme), all set against a chalky, mineral background
Palate Ripe tannin round this wine nicely. Fresh acidity and marked salinity add to its vibrancy. Well-balanced showing an outstanding purity of expression and persistent length

Fact Sheet

Size 75 cl
Grape Variety 100% Tintilla de Rota
Alcohol % 14.5%
Style Medium to full Red dry wine. Amphora is expressive
Estate/Producer Bodegas Forlong
Country Spain
Region Andaluzia, Jerez de La Frontera Cádiz
Vintage 2017
Vinification Organically-cultivated grapes are hand-harvested and sorted at the selection table before de-stemming. Pre-fermentation maceration takes place in clay amphorae to respect the integrity of the fruit. Alcoholic fermentation is kick-started by indigenous yeasts for a duration of approximately about 15 days. once the alcoholic fermentation is completed, the wine is pressed off the skins and re-introduced into the clay amphorae for 6 months of ageing during which malolactic fermentation takes place. The wine is transferred into French oak barriques for a further 12 months ageing on fine lees with batonnage. Bottled without any kind of clarification treatment.
Closure Natural Cork
Cellaring/Ageing Potential Ready to be enjoyed with a potential for ageing up to 8 years

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