100 % Garnacha


Luis Moya Tortosa’s most recent project, this one in collaboration with Gonzalo Celayeta. The vineyard is located in San Martín de Unx (Navarra) and is managed using strict biologic agricultural techniques. Luis supervises the vineyard and buys the grapes. He hopes that the wine sales will eventually help him acquire the vineyard by 2018. You have a very important role in this project!

Kimera is a unique grenache-based wine. First, the old vines have a very low yield (20 hl / ha) and produce grapes that exhibit complex and intense aromas. Second, in addition to non-intervention winemaking method like for Masusta, the wine is left to mature for 10 months in an old clay tinaja (amphora) of 3700 litres to allow a truly pure Grenache based-wine to express itself.

The result is truly spectacular since the large volume of the tinaja makes for a low surface contact to volume ratio thus minimizing the oxidative processes.  Furtermore, the old tinaja is rather inert due to the extensive layers of potassium bitartre deposits, a natural salt found in wine, that lines the vessel wall.

Approximately 4 000 bottles were made for the first vintage (2015).


2017 Vintage

  • Part of the project together with winemaker Gonzalo Celayeta that also produced some ancestral sparkling wines, the 2017 Kimera is pure Garnacha from two vineyards in the village of San Martín de Unx. It fermented with indigenous yeasts in stainless steel and matured with the lees in an ancient earthenware 4,500-liter tinaja (amphora) for 10 months. 2017 was a ripe year, and the profile of the wine is more Mediterranean, revealing aromas of thyme and rosemary intermixed with the berry and flora notes of the variety. The palate is medium to full-bodied, with fine, chalky tannins and a long. tasty finish. 6,000 bottles produced. It was bottled In April 2019.
    90 pts — Luis Gutiérrez, The Wine Advocate #248 (Apr. 2020)