Cinco Leguas
Marc Isaart
“5 Leagues” stands for “locality.” In 16th-century Spain, it was the distance that guaranteed the right to supply wine to the court in Madrid.
A Commitment Rooted in Origin
This project is a story of commitment — a place where I can share the experience and knowledge gained in other regions that once suffered similar neglect but are now flourishing. It reflects the need to freely express the passion I have developed for this ancient trade: to make humble wine in a humble place, crafting wines to quench thirst. It is also a commitment to the land where I grew up and matured, in the subzone of Arganda, Madrid, protecting our old vines from abandonment. The vineyards are home to old vines of Tinto Fino, Malvar, and Torrontés de Madrid (Alarije).
AN Uncompromising Expression of Terroir
Dry, old, impoverished vines, survivors of heatstroke and drought, in an extreme continental climate with some Mediterranean influence and an average annual precipitation of only 450 mm. Fields of red and white earth, containing clays and gypsum, with a loamy-clayey texture. It is the land of tinajas (amphorae), made from the same clay that supports the crops. The vineyards are farmed organically. The vines follow these same principles and are an honest expression of the land and the vintage. Minimal intervention, wild fermentation, and low additions of SO₂. Coarse filtration, or none at all, is to be expected in all these wines.
WINES
La maldición
VILLAGES: Colmenar de Oreja, Cinchón y Belmonte de Tajo.
SOILS: Calcareous clay
ALTITUD: 700 – 780 m
VARIETIES: 85% Tinto Fino, 15% Malvar
WINEMAKING: Mix of varieties to ring a little more freshness to the
Tempranillo of this area. Maceration and aging in concrete tanks for 7 months. Autochthonous yeasts and spontaneous malolactic fermentation.
PRODUCTION: 30.000 bottles
CONCEPT: Introduction to the wines of the region, a village wine. Unpretentious, humble and honest wine. The idea is to recreate that farmer’s wine… the one that quenched the thirst, the one that cleaned the food and the one that helped to liven up the hard day’s work.
