Clos Lojen 2014
Juan Antonio Ponce began his winery in 2005, at the age of 23. He works biodynamically in the vineyard, and in the winery he takes a natural approach, using low levels of sulfur dioxide. His philosophy is to make natural wines with wild-yeast fermentation, to respect the local varietal bobal, and to express its terroir. The winemaking process begins with hand harvesting. The bunches of grapes are then chilled to 46 F and fermented whole-bunch, with the stems, in a type of fermentation known as "remango," which was once popular in Rioja. Juan Antonio Ponce worked as the right-hand man to Telmo Rodriguez at Cia de Vinuos Telmo Rodrigues for five years. During this time he was in charge of winemaking, vineyard management, etc.