Gatito Loco wines are the brain child of de Alto, with the focus being on organic approaches in the vineyard and developing really sustainable, eco friendly practises.

Harvested at night, the grapes are crushed and de-stemmed to 10 ton fermenters where the free run juice is drained off and cooled to 5 degrees to allow for a cold soak of 7-8 days. Some of the tanks are inoculated with selected commercial yeast strains as well as a couple which are allowed to utilise the winery’s natural yeast flora and ferment on their own. During fermentation the initial ferment is kept cool to allow the maximum of fruit flavours and then allowed to warm up towards the end, giving good extraction of vital tannins as well as giving palate weight. The wines are kept on skins for a further 12 days after a 15 to 20 day ferment. This process gives us a standout wine for its red and black fruits and liquorice aromas. Fresh and round with a multitude of nuances supporting the black fruit flavours. Amazing with charcuterie and nibbles.