Casa Balaguer, Tomatierra Cabernet Franc

Finca Casa Balaguer are a small family run winery based in Alicante. Their wines are made in the most natural way possible, practicing organic agriculture. The focus is on local grape varieties such as Monastrell, Alicante Bouschet and Malvasia, and only natural yeasts and absolutely no chemical additives are used in their wines.

In their own words, ‘we believe our grapes should express themselves naturally, so it is our job as wines makers to provide them with the best possible environment in which to grow. The less intervention from us in the winery the better, so our wines can truly reflect the character of our wonderful land.’

They have a small plot of 14-year-old cabernet franc vines whose production they always used to sell to other producers given that international varieties do not generally fit the Casa Balaguer philosophy. However, one year they decided to make a small 500 litre batch just for friends and family. It was such a hit that it was all gone within just a couple of months.

This spurred them on to launch a new wine the following year and Tomatierra was released. True to winery style they had to make it their own, so, by a freak mutation at the Real Wine Fair 2022, Cabernet Franc became Frankernet Cab and overnight a new local variety was born! (They only work with local varieties!). Tomatierra, (meaning earth contact) features Gaia the Greek goddess of the planet on the label. It is an electric wine, full of energy and balance.

The winemaking process begins with manually harvested grapes that are prepared using both destemming and whole-bunch techniques. The fruit is fermented using indigenous yeasts to ensure a natural expression of the vineyard, with fermentation occurring across a diverse array of vessels, including stainless steel vats, cement, wood, glass demi-johns, and amphorae. To maintain precision, temperatures are strictly controlled in the stainless steel tanks, while the other materials are left at ambient temperatures.

Following a gentle pressing, the wine undergoes spontaneous malolactic fermentation to develop texture and stability. The aging process utilizes a varied approach—essentially "a bit of everything"—featuring 500-liter used French oak barrels. Throughout the entire vinification, a minimalist philosophy is maintained; no sulphur is added, and the final wine is bottled without fining or filtration to preserve its raw, natural character.