“To make a great wine, you must drink great wines; is there anything better than doing it together?” Fernando Mora starts making wine at home like a hobby. IN 2008 he meets Mario López and they start making wine together. In 2013, Jesus Solanas, sommelier, artist and friend of both encourage them to keep making wines and after lots of bottles, the idea of Frontonio arise.
Vineyards located in San Martin de Unx, a tiny village in the Baja Montaña sub-region in the northern region of Navarra. Old garnacha vines from lime-rich soils found at 700 meters above sea level. The Atlantic climate reaches this small region which contributes to its unique and distinctive character.From 6ha of dry-farmed bush vines, ranging between 25 and 50 years of age, in La Canosa estate in Épila, situated at 460 metres altitude on alluvial soils with clay and limestone. All the vineyards are dry-farmed and head-pruned, and all grapes are handharvested. Organic techniques are used although it is not certified yet.
The grapes are destemmed and placed in stainless steel tanks to ferment and macerate for 14 days. The wine is then pressed and spends 3 months in tank where it undergoes malolactic fermentation prior to bottling.
30 hours skin contact of de-stemmed grapes without SO2.Fermentation over 15 days in underground concrete tanks at 18-20ºC using native yeasts. The wine remains with its fine lees in concrete tanks for 10 months.