Lafont Blanco Valencia 2021
La Comarcal Lafont Blanco Valencia 2021
La Comarcal is a small project by two good friends who just happen to be two of eastern Spain’s most talented viticultores: Javi Revert and Victor Marqués. Located in the mountainous village of Venta del Moro in the Valencia D.O., La Comarcal (“The District”) is a young winery founded in 2017 with the inspiration of making delicious, youthful wines—new expressions based on the old mountain vineyards of native Valencian grape varieties they farm with certified organic viticulture and native yeasts, utilizing only a judicious amount of sulfur. They focus on regenerative agriculture in every aspect of their work. From researching the best locations to replant native varieties to replace the once-dominant international varieties to working with traditional mixed-agriculture farming and planting trees, Javi and Victor are lifelong students of their natural environment, with the winemaking experience to make a significant impact in their region. It shows in the energy and transparency of the project, as this winemaking duo is among the most exciting teams to watch in Spain.
La Comarcal’s flagship white wine, Lafont, comes from Paraje Los Juncarejos, a plot of 2.5 hectares planted on limestone soils in 1975 at 710m in the foot of the Penya Foradà mountains, near the village of La Font de la Figuera southwest of Valencia. Lafont is made from 100% Malvasía Castellana, an indigenous Iberian variety with multiple synonyms. Compared to Malvasía de Lanzarote from the Canary Islands, Malvasía Castellana is less aromatic and more mineral, with a silky texture, capable of great complexity on the palate.
Lafont is vinified with low alcohol and shows great freshness and acidity. The aromatics display austere white stone fruit and herbal notes of fennel, aniseed, spice, and smoke. The palate is sapid, mouth-watering, chalky, and vibrant with a long, saline finish. Lafont is a perfect accompaniment to Valencia’s incredible seafood and vegetable dishes.
Vinification – Hand-harvested and directly pressed in a pneumatic press followed by 12 hours of static racking. Once the fermentation begins spontaneously, the juice is transferred to a concrete tank, and a small portion into a 225L oak barrel. Once the fermentation is finished, the wine is assembled in a concrete tank, where it rests on the lees for six months without stirring.