Delmoro Tinto is a Mediterranean red wine made primarily from 70% Garnacha from a 4ha vineyard planted in 1987 and 30% old-vine Syrah. The wine is fermented separately with native yeasts, aged for eight months in stainless steel and concrete tanks, and then lightly filtered before bottling. With great freshness and balance, Delmoro Tinto offers a fruit-driven, approachable palate that pairs well with a variety of foods.

At a Glance

• Origin: Valencia, Spain
• Varietal & Type: Syrah
• Vintage: 2022
• ABV: 13.5%
• Vineyard Soil: Calcareous clay at 600m elevation
• USNW Classification: Natural

Tasting Notes & Pairing

• Profile: Mediterranean red with great freshness and balance. Fruit-driven and approachable with red berry and plum notes.
• Food Pairing: Mediterranean cuisine, grilled vegetables, tapas, paella.
• Serving Temp: 55-60°F (Slightly chilled)

About the Winemaker

La Comarcal ("The District") is a young winery founded in 2017 by two close friends and stars of Valencian wine: Javi Revert and Victor Marqués. Located in the mountainous village of Venta del Moro in the Valencia D.O., this small project focuses on recuperating indigenous grape varieties and historic vineyards, making delicious, youthful wines with minimal inputs.

Javi Revert comes from a long line of Valencian winemakers, working with historic vineyards originally planted by his great grandfather. Victor Marqués has worked with several prestigious cooperatives over the years. Both met while working together at the influential Celler del Roure for over ten years. Their collaboration brings incredible experience, talent, and passion to exalting the diversity of their native region—as "traveling winemakers," they constantly explore Valencia searching for unique plots with stories to tell.

Farming & Cellar: Certified organic viticulture with a focus on regenerative farming. Javi and Victor research the best locations to replant native varieties that will replace the once-dominant international grapes, working with traditional mixed-agriculture farming and planting trees. Fermentation uses native yeasts with only judicious amounts of sulfur. Their philosophy: utilize native farming methods to deliver clear, expressive translations of landscape and moments shared with good food and friends.