Bizarría WinesVicente Ovejero
Vicente Ovejero created Bizarría in Yecla, in the Region of Murcia, with the aim of bringing back almost extinct native varieties. A one-man natural-wine project built on recovering vineyards of minority varieties: Forcallat, Moravia, Merseguera. Hand harvest by micro-plot, no additives, spontaneous fermentation. Every plot and every variety vinified separately.
Yecla, Campo de Cartagena and San Javier, Murcia. Table wine / no DO. Continental and Mediterranean influence, arid, good ripening with balance. Vineyards at about 650 m altitude in Yecla and La Solanera del Carche.
- No agrochemicals, no fining, no oenological additives
- Spontaneous fermentation with native yeasts
- Hand harvest in 15 kg crates, micro-plot by micro-plot
- Separate vinification by plot and variety
- Varieties: Forcallat, Moravia, Merseguera, Malvasía, Moscatel, Macabeo, Monastrell
Vicente Ovejero created Bizarría to recover traditional varieties of the Region of Murcia. A one-man project built on recovering vineyards of minority native varieties: Forcallat, Moravia, Merseguera. The vines are worked traditionally, without agrochemicals. Harvest is by hand, micro-plot by micro-plot, vinifying every plot and every variety separately — up to ten different wines from a single vintage.
The collection at Terroir Radical
Ancestral Forcallat
Forcallat from vineyards in Yecla, a native variety of the Region of Murcia now being recovered. Ancestral method, spontaneous fermentation, unfiltered.
Rosé Moravia · Monastrell
Rosé of Moravia and Monastrell, two native varieties of the area. Hand harvest, spontaneous fermentation without additives.
Overground
Hand harvest, spontaneous fermentation, unfiltered, no additives.
Orange Malvasia
Malvasía with skin maceration. Hand harvest, spontaneous fermentation, unfiltered.
Ancestral Malvasia
Malvasía in ancestral method. Hand harvest, spontaneous fermentation, unfiltered, no additives.
Clarete Forcallat · Malvasia
Clarete of Forcallat and Malvasía, two native varieties of the Region of Murcia. Hand harvest, spontaneous fermentation, no additives.
Editorial note
I met Vicente in Pego, at the natural-wine fair that Jérôme organises through vinatural.org. I completely understand why Jérôme fell in love with his wines. The extravagance, the madness and the daily work of wanting to build a dream with your own hands are very hard — they cost many of us. The work Vicente has done recovering almost extinct native varieties of the area deserves a recognition it rarely gets. The wines, the winemaking profiles, the nuances that mark the land, the satisfaction of a job well done — they say it all. Wines made from varieties of a region that marked a before and an after. A milestone in history that we must keep alive.
— Terroir Radical