2019 PetNat Aglianico -  Mina Penélope

The Mina Penélope Estate

- All wines are made from organically grown estate vineyards tucked into a tight fold on the valley wall of Valle de Guadalupe.

- Production is minuscule; everything is done by hand by a husband and wife team who are the definition of the passion one finds in the small growers of the region.

- Vineyard site is 15 years old and Nathaniel Malagon who tends the vineyards comes from one of the oldest grape growing families in Valle de Guadalupe.

- Winemaker Veronica Santiago is one of the most well respected winemakers in the valley and her pallet has shown itself in blind tastings to be one of the best. The wines she and Nathaniel are making are at once elegant, informed, and remarkably rustic old world in style. These wines follow closely the natural wine making style championed in the Loire and Saone valleys and emulate closely the body compositions and flavor profiles of the wines made in this area with minimal intervention.

Total production: 8 wines, 800 cases

2019 PetNat Aglianico - Mina Penélope

  • Tasting Notes and Drinking Window:

    Made in essentially method champenoise, but without a final disgorging, this bottling, (of which there were only 24 bottles made!) provides the consumer with a window into EVERYTHING that was in this wine. Arguably the most natural version, it contains all of the lees sediments that that are removed if one follows the classic approach to making wine in Champagne. Here Veronica has strictly followed nature’s rules!

    Only 24 bottles made!

    Drinking window: Now - 12 years

  • Vintage:


  • Blend:

    100% Aglianico

  • Producer:

    Mina Penélope

  • Winemaker:

    Veronica Santiago - Mexican

  • Vineyards:

    Valle de Guadalupe, ejido of San Antonio de Las Minas - Estate vineyards are planted at 900 ft elevation, 2 miles from the Pacific, decomposed granite and clay soils.

  • Winemaking:

    Juice was pressed and racked off the skins immediately, (all of the color comes from the inital press) and fermented in stainless steel tanks for 21 days. After this the wine is bottled and a slight amount of unfermented juice from the first press is added and the bottle caped. A second fermentation takes place in the bottle under pressure imparting the lovely effervescenace to the wine. This lot was never disgorged, so it continues to age on the lees until you open it. 

    Sulfites: 10 ppm 

  • Farming:

    Organic, sustainable

  • Alcohol: