Zinca bín de Ric

Zinca bín de Ric is the selection of the best grapes of the vintage, where the variety with the best phenolic ripening of all those we work with predominates. It is obtained from grapes of very small size, with a very high skin to pulp ratio, due to water stress and the low yields of the vines in poor dry land. It is harvested by hand every October among the closest friends.


Fermented in handmade clay jars, without temperature control. Due to the properties of the clay and the small volumes (150-200 liters), the fermentation temperature is constant between 20 and 24 degrees and it is extended to 16 – 18 days, which leads to obtaining an aromatic, structured and balanced wine.

The cap is constantly given punchdowns during alcoholic fermentation and once fermentation is complete, the skins are pressed by hand, with gentle pressure so as not to extract herbaceous compounds.

After pressing, the vats are filled again, sealed and aged for 3 months. The wine is then transferred to Hungarian and American oak barrels, where malolactic fermentation takes place in the spring and concludes with 12 months of aging in the same barrels. Both aging periods provide the wine with structure and favour the evolution of its aromas.

Bottling takes place in February, when the temperature in the winery is the lowest. It rests bottled at a stable temperature and humidity for at least 12 more months in our family winery from the 11th century in Almunia de San Juan (Huesca), until it is released to the market.

Both the date of harvest and the work in the winery have been carried out on fruit / flower days according to the biodynamic calendar to enhance the fruity and floral sensations of the wine.

I ferment in clay jars simulating the first elaborations, like more than 6,000 years ago and when winter arrives I am transferred to oak barrels located in our subway cellar of the eleventh century, where I will remain in ideal conditions of temperature and constant humidity for my aging.