Vinos Ambiz 'Malvar Lava, Lava Lamp' 2014
*Attention: this bottle is an actual LAVA LAMP, it has sediment in the bottle like we have never seen. This wine is not for the faint at heart!
Producer: Vinos Ambiz
Varietal: Sauvignon Blanc
Notes: This Sauvignon Blanc has had 7 days on the skins and 6 months in Amphora before bottling.
Fabio started making wine back in 2003 as a hobby, and lived and worked in isolation till 2009; when he discovered the wine world and realized that he had been making natural wines without realizing it! He has worked out of caves, houses and cow-sheds, but last year he had the opportunity and good fortune to be able to rent a magnificent building, that used to be the village wine cooperative in El Tiemblo (Sierra de Gredos) which had gone bankrupt a few years previously and which was lying empty. It has a capacity for about 1.5 million liters, but he currently just makes about 8,000 liters! Vinos Ambiz makes a wide range of wines: young and aged; white, red and orange; in amphora, steel, and wood; Fabio likes to vinify each plot separately, and only occasionally does he make a coupage. Either he grows his own grapes (3 ha) or he buys them from local growers that follow his own doctrine of non chemical usage and no mechanical control. Fabio prefers to only use native local varieties, even if they are uncommon: Airén, Doré, Albillo, Chelva, Malvar, Sauvignon Blanc, Garnacha and Tempranillo.
*Please note all of the Vinos Ambiz wines have sediment at the bottom. Either shake it before serving to distribute or pour slowly at an angle.
Words by Fabio:
Basically, my main goal is to produce excellent, high-quality, unadulterated, natural and healthful wines that look, smell and taste good; and that express the terroir of where they're from; and that are made in a way that is actively beneficial both to my customers’ health and to the environment; and that are sensibly priced.
As I grow my own grapes, AND make my own wine, AND do my own marketing and promotion, I have three main areas or groups of activities that are important to the quality of the final product: 1) farming in the vineyard; 2) winemaking in the winery; and 3) my interaction with the outside world.
So I can start sub-dividing these goals as follows:
1) Sub-goals in the vineyard:
Produce top-quality, healthy, chemical-residue-free grapes
Harvest the grapes when they are perfectly ripe
Harvest the grapes carefully and slowly; remove all leaves, twigs, soil, etc
Don't harvest grapes that are unripe, rotten, damaged, half-eaten by birds, insects, etc
Improve and/or maintain the fertility and quality and structure of the soil
Encourage and/or maintain bio-diversity in my vineyards
DO NOT pollute the environment (soil, water, air, life-forms) with chemicals
2) Sub-goals in the winery:
Produce interesting, terroir-expressing, complex, comment-worthy wines
Produce top-quality, healthy, chemical-residue-free wines
Use environmentally friendly materials and equipment and techniques as much as possible
DO NOT adulterate the must or wine with unnecessary substances or chemicals
DO NOT use intensive intervention techniques or processes
3) Sub-goals for marketing and promotion:
Sell my wines at reasonable, sensible prices, which are based on the effort and investment made to produce them
Treat all my stakeholders in a dignified and fair manner. This includes suppliers, employees (when and if I ever have any), customers, share-holders (when and if...), neighbors, visitors and any other persons that I come into contact with for any reason
Focus on distributing locally directly to the consumer; and when delivering over longer distances, by selecting the least contaminating means of transport
Make the effort to recycle my bottles; by encouraging my consumers to return the bottles so that I can reuse them
Use natural cork so as to support cork-oak farmers in keeping that land productive and protected from erosion
Do not use environmentally hostile petroleum-based plastic or aluminum closures