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The Diz family come from Villanova de Arousa in Galicia (Spain) crossing the Atlantic in 1881, settling in South America. It was in Argentina, where the family originally settled, they dedicated themselves to cultivating the land, developing land to populate and produce meat.
They settled in Uruguay in 1998 and fell deeply in love with the country and especially with the Maldonado mountain region where they saw enormous potential for fruit and vegetable cultivation, production of honey, meat and finished products for sale to an increasingly demanding public.
It was in 2003 that the family established La Oriental in Paraje José Ignacio. Olive trees were planted in 2004 followed by red vines the year after. Their first commercial harvest of both olive & vine came in 2008 and were sold off to third parties. It wasn’t until 2011 that the family produced wine under their own label, Sierra Oriental.
With a 10% slope and a high content of sand, quartz and ballast, it provides the vineyard with perfect drainage, a fundamental player in viticulture. The textures of our soil favour root penetration, giving a very high stability to the vines.
Serrano maritime climate with average rainfall of 1200mm per year and between 160 and 260 meters above sea level. It tends to be windy keeping the vines in optimal health conditions.
With 12 acres under vine Sierra Oriental practice sustainable farming; natural processes, and minimal intervention vineyard management.
Inspired by the Loire Valley, France, Sierra Oriental process their delicate and concentrated grapes using whole grape pressing, to obtain a delicate must. Where the easily oxidizable is oxidized and allows to obtain longer-lived wines, with unique characteristics.
French oak barrels are used during fermentation and aging, for a total time 6 of months. The wine also spends 6 months on lees with weekly battonage.
On the nose aromas of nettles, tomato leaf, pineapple and white flowers. A delightful opulence on the palate, like a fleshy ripe peach as well as some citrus and tropical fruits such as guava and passionfruit. A lovely textural style.
Lightly seasoned white fish such as cod, sea bass, snapper, sole, haddock, or halibut. It is also a fantastic match for sushi.
Made for drinking young but would hold for up to 2 years due to lees aging.