A winery launches the first sparkling wine in Malaga made by the Champenoise method

Malaga has been producing sparkling wines since 2013, a product that is greatly appreciated by Costa consumers. The first to dare to make this type of wine in the province was Bodega Jorge Ordóñez, which today has two bubbly varieties, Botani Espumoso (sweet muscatel) and Botani Muscat (dry muscatel). Bodegas Quitapenas has four varieties, (sweet and dry Florestel and Tachín semi-dry and Feria). Tierras de Mollina produces three, (Apiane dry, rosé and muscatel) and Casa de Guardia has a brut and a semi-dry with D.O. Cava, made in Requena, not in Malaga.

Another winery that has its own sparkling wine is Victoria Ordóñez, Las Olas del Melillero rosé, made with Pedro Ximénez, Petit Verdot, Syrah and Tempranillo varieties of grapes, all grown in the Parque Natural Montes de Málaga.

Tartratos will soon be added to this list of sparkling wines, a brut nature aged for 30 months in the bottle in the style of the French Champagnes but made in Malaga.

This new sparkling wine is made from 100 percent Muscatel grapes, harvested in 2015 and before they were quite ripe. After spending several months in a stainless steel tank, the resulting liquid was bottled in the 'traditional method', also called 'méthode champenoise', which is carried out to make the sparkling wines of the Champagne region (France). This method consists of provoking a second fermentation of the wine in the bottle. After ageing for 30 months, Tartratos is ready for sale. Dimobe wants to present and launch its new product before the summer. In total, he has produced 4,000 bottles.

According to Juan Muñoz, alma mater of the Moclinejo winery, the look of the label is still being finalised and the wine has turned out great, hence there is a hurry to put it on sale.