Bodega F Schatz - fine, organic wines

Founded by Friedrich Schatz, Finca Sanguijuela is now considered to produce some of the finest wines in Spain. Friedrich Schatz, comes from a German family, linked, since 1641, to vine growing in Württemberg. The vineyards of Bodega F.Schatz were founded in 1982 when Schatz began cultivating these prestigius, top quality wines on his estate in Andalucia. His vineyards comprise Lemberger, Pinot Noir, Petit Verdot, Chardonnay and Muskattrollinger.

The vines and the entire process are the subject of meticulous care, and this dedication has resulted in these premium, award winning wines of unsurpassed quality.

The farm and bodega apply traditional and modern methods in a complementary way, from the careful biodynamic nutrition of the soil, the use of new oak barrels for all ageing and the continuous process of monitoring the entire vinification process to create truly "handmade" wines of exceptional quality.

"Traditional and modern methods have to be complementary to one another. The nutrition of the soil is done in a natural cycle, adhering strictly to biodynamic principles", says Schatz. "Meticulous care of the vines is the first step in producing this fine wine". 

 

The use of new, French, oak barrels every harvest maintains the exceptional quality of the wines of Bodega F.Schatz. 

Continous personal monitoring of the process of fermentation guarantee the quality, taste and aroma of these fine wines 

The Winery

The first organic vineyard in the province of Málaga

Bodega F.Schatz is located on the Sanguijuela Estate about 10 kilometres from Ronda, situated in the famous "Serrania de Ronda".

The estate is found on an elevated plate on 600 m above sea level, surrounded by the "Sierra de Grazalema" (Cádiz) and by the "Sierra de las Nieves" (Málaga). These mountain ranges protect it from the strong easterly and westerly winds, and guarantee a stable rainfall of about 500 litres a year. Furthermore, there is a special microclimate (hot days and cool nights), which offers ideal conditions for producing top quality red, white and rosé wines.

The organic cultivation of the vines and the wine preparation are controlled by the CAAE organisation (Andalusian Committee of Organic Farming), which carries out frequent analyses.

Traditional and modern methods have to be complementary to one another.

The vineyard extends down a gentle south-facing slope with good soil cover, Frank-Silt-Clay-Sandy texture, being healthy due to its good aeration and permeability qualities.

The ‘finca' (estate) offers a picturesque view surrounded by scrub land, natural streams, oak woods, grazing land and the "Cañada Real" (cattle track) Málaga-Sevilla-Jerez. 

The Vines

The vine grower, Friedrich Schatz, comes from a German family, linked since 1641 to vine growing in Württemberg. In 1982 F. Schatz began his first tests in cultivating top quality wines on his estate.

He planted Lemberger, Pinot-Noir, Petit-Verdot, Chardonnay, and Muskattrollinger grape varieties, which resulted in his popular wines.

In 1982 he planted the first new vines on the estate in order to study the vegetative and generative behaviour and the development of the wine prepared from them. Based on the test results obtained from the different varieties and from the analysis of the soil and climate the aforementioned varieties were planted with a distance of 1 x 2 m per plant on 3 hectares using espalier frames.

The soil is supplied with nutritious substances due to the natural cycles with the vine shoots from the pruning and the remains from the grape pressings and sediments from the vinification who are returned to the soil. The removal of the main nutritious substances is compensated on the one hand by natural fertilisers and, on the other hand by "green fertilising", which means sowing leguminous crops (broad beans, clover, peas, etc.) in autumn and their later ploughing into the soil during the following spring. This measure is an added  benefit which protects against soil and water erosion.

With laborius care the yield  is reduced by a special pruning, during which 6 to 8 buds are left on each vine.

Subsequently many operations are performed on the green bud (removal of small clusters of grapes,of secondary branches and pruning the tips of the shoots) to achieve both, a high and loose as well as a well-distributed foliar wall. This increases the quality of the grape and also has a strong protective function against possible attacks by fungi and other diseases.

The vines are safe-guarded from diseases with organic and biodynamic products and this protection is limited to preventive measures during adverse weather conditions, motivated above all, by promoting the natural defensive system of the plants and local fauna.

Small doses of elementary sulphur and copper, natural soap, garlic extract, pheromones, potash silicate, alcohol, yeasts, fennel oil and the biodynamic prepared (500-508): Horn Manure, Horn Silica, Yarrow, Chamomile, Stinging Nettle, Oak Bark, Dandelion, Valerian and Equisetum/Casuarina are all applied.

The yield is limited to 1 kilo of grapes per vine (3.500 to 5.000 kilos per hectare) according to variety and year (climatology), to achieve an optimum equilibrium between foliar mass and fruit.

The entire harvesting is done 100% by hand. The grapes are pre-selected and transported to the winery within a few minutes in small boxes of approx. 20 kilos in order to avoid breaking their skins.

The Wines

The white wine is prepared according to the quality of the grape with direct pressing or with 0 to 24-hour maceration. Then the alcoholic fermentation follows in stainless steel containers or oak barrels.

The red wine, after stemming (elimination of the stalk) and crushing, is fermented in open maceration in containers and vats for a period that varies from one to four weeks. At the same time, the so called cap of skin has to be lowered by hand several times a day.

The rosé wine is prepared with a shorter maceration period than the red wine, from two to five days, and after the pressing it ferments like the white wine.

All the wines are fermented with controlled temperature and with own natural yeasts.

The second and quite important fermentation, the mallolactic one, is carried out on all the wines, some already in barrels.

During this sensitive fermentation, the existing hard mallic acid is naturally converted into the milder lactic acid with own bacterias.

In practically the "crianza" (ageing) of all wines is carried out on natural and healthy fine lees ("sur lie"), which is carefully raised at regular intervals during a period of time that spans between 2 and 6 months ("bâtonnage"). This careful "crianza", which is very expensive and labour intensive, is carried out using stainless steel containers and new oak barrels from different origins:

- France: Allier, Nevers, Troncais, Vosges.

- America: Ohio.

- Centereurope: Slavonik, Hungary, Rumania.

The result is well-balanced wines with mature tannins, mild and with healthy acidity. Furthermore, they stand out for their fruitiness, natural earthy aromas and a typical character of the variety: created by the special microclimate and the perfect balance between vines and soil.

By decanting a better oxygenation and therefore a greater unfolding of aromas is achieved from these natural and lively wines

PETIT VERDOT

10-16 months of ageing "sur lie" with "batonnage" in new french oak barrels.

PINOT NOIR

10-16 months of ageing "sur lie" with "batonnage" in new french oak barrels.

FINCA SANGUIJUELA CONARTE

Tempranillo, Syrah, Merlot, Cabernet Sauvignon

10-16 months of ageing "sur lie" with "batonnage" in new french- and american oak barrels.

ROSADO

Muskattrollinger

5-7 months of ageing "sur lie" with "batonnage" in new french oak barrels.

CHARDONNAY

5-7 months of ageing "sur lie" with "batonnage" in new french oak barrels.

ACINIPO:

Lemberger.

10-16 months of ageing "sur lie" with "batonnage" in new french oak barrels.

Acinipo: Translated "Land of Wines".

The Roman Theather in Ronda la Vieja, gives the name to our wine "flagship" Acinipo.

Press notices

Magazine Absolut Marbella. 1999

"... The organic wines of ´Chateau´Schatz,..."

Sur in English. November 2003

"...Friedrich Schatz is one of these European entrepreneurs who has picked,......"

Sur in English. November 2003

"... Schatz´s wine is well known, and not only locally,..."

Global Rports Spain. 2005

- John Radford

"... Most Exciting or unusual finds...

Finca Sanguijuela. Acinipo..."

Book from Vicky Bennison. May 2005

"...It´s a colour,... sun-filled... place......"

- RobertParker. Junio 2005

"... 2001 Petit Verdot´s dense ruby/puple color is followed by a Bordeaux-like austerity... this impressive Petit Verdot should age nicely for 10-12 years".

" The seductive 2001 Coupage is a blend... a creamy texture, and sexy personality".

Spain Gourmetour. August 2005

"... this is a beautiful curiosity,..."

November 2005

"Four Malaga wine companies participate in the first mini-cruise wine tasting event"

Essential Nº 85. Mayo 2006

- A.J. Linn

"... Malaga´s First Organic Vineyard..."

Clubclass. Agosto 2006. Mallorca

- Miguel Laudat

"...a journey through the world of fine wines..."

In Vino Veritas. Abril-Mayo 2007

- Marc Vanhellemont

"... Chardonnay des plus originaux, un Pinot Noir qui n'a rien a lui envier..."

Horeca Magazine. Junio-Julio 2007

- Henri Wynants

"...Une dégustation étonnante... nous avons eu droit à une dégustation au "Kiewit" à Hasselt... Federico Schatz est porté aux nues par la presse vinicole espagnole et internationale. Des périodiques anglais, suédois, allemands et russes le comparent à Peter Siseck (Pingus). Lors de grands concours comme le "Chardonnay du Monde", Federico rafle quantité de médailles..."

Living Spain. Nº 34. January/February 2008

- Theresa O'Shea

"... This gem is organic, a world away from that famous sweet wine..."