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.