“El3mento” is translated in wine terms as “friendship” in the context that this project between friends Carmelo Pena (winemaker for Pure Rofe and Bien de Altura) and Luis Pedro (winemaker at Niepoort and Quinta de Carolina). The basis of the project is that wines will be made from local grapes in separate regions but following an exact winemaking methodology. So from allowing for an exact ‘recipe’ of producing the wine you can then clearly understand the regional differences. All Elemento wines are made with whole bunch pressing and matured in clay amphora. The first two regions produced in the Elemento project are Carmelo’s ancient vines on the island of Gran Canaria and Luis’ Douro vineyards.
The wine is light in colour, reminiscent of gamay or a light grenache. The palate is light and delicate but with incredible precision and intensity of fruit purity. It is the most refined of Carmelo’s wines with huge subtleties which are yet to develop in a wine which is only a year old. Being grown on a volcanic island, there is an amount of salinity to this wine (like his others), however, it is much more subtle and integrated in this wine. Imagine a point noir with more texture, more zing and extremities. You will get flavours of red crunchy berries, fresh cherry, slate and black tea.
Bottled unfined, unfiltered with a small amount of SO2, organic and biodynamic (though not certified). Only 1000 bottles of this wine are produced each year and if you can be patient enough, it will age gracefully for up to 15 years +.