Melanie Hickman, a North American fell in love with a Spaniard and rerouted her life. She combined her love with nature and wine and moved to Rioja Alavesa to combine her passions and convert her dreams into her livelihood. With the help of her husband, David Sampedro, they elaborated three single vineyard wines. 

Her mission became to rescue old vines with high quality grapes, and convert the land to biodynamic farming. Each wine she's created is an expression of the vineyard, passion, care and dreams fulfilled. This is all done with an immense focus on nature and respect for the environment. 
Hapa Tinto is sourced from the white limestone soils of the biodynamic estate farmed vineyard, Hapa. This artisan wine is hand harvested in 10 kilo cases following rigorous selection in the vineyard. Once in the winery, the grapes are fermented in a concrete tank. After the fermentation the wine is pressed and placed in 500L barrels for a year. 

The amber colored 2018 Phinca Hapa Blanco is 82% Viura, 12% Garnacha Blanca and 6% Malvasía from a large vineyard in the village of Elvillar. It fermented with carbonic maceration and was kept with the skins for 60 days until it was pressed and put in a 2,700-liter oak foudre, where it matured for one year. This has the profile of a full orange wine—the color, nose and tannic palate with 14% alcohol and notes of honey, quince, peach and beeswax—and with the texture and mouthfeel of a light red. Very orange.

Our Production

Your Cart