Another participant is Mariano Taberner of Bodegas Cueva. A modest man who experiments with wine at a depth, which is more alchemy than wine making. He ferments anything, including sea water with goat milk, learns from his occasional mistakes, tries again until he gets it right.
We call him God. His best stuff comes in unlabled bottles which end up at El Cortijo and is shared around with a selected few under the counter.
@austinbeeman @FoodWineClick @craigcamp I have problems with the #RawWine term … because just like #NaturalWine, it sets up a comparison with “other wine” that one is somehow ‘better’ than the other as a category.
See #CleanWine for another example of this …

