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One of Rafa Bernabé’s most divisive wines.
Benimaquia is a blend of Moscatel and an obscure white varietal from Alicante, Merseguera. Both are grown on old vines over the oyster shell beds of the Parque Natural de la Mata.
The wine spends six months fermenting on skins and with stems, and is a powerful, complex blend of salinity, oxidative characters and primary fruit. There’s plenty of orange rind and touches of florals alongside roasted rice and sea salt flavours: so much umami, underpinned by an acid line that belies the long ferment.
Only 500 dozen bottles of Benimaquia are made each year and it’s rapidly becoming a cult wine in the Spanish natural wine movement.