Meet the faces behind the wine
The Moon Thief winery, founded in 1916 and dedicated to San José, is located in the heart of the Utiel-Requena PDO, within the urban area of La Portera, twelve kilometers from Requena.
Fernando Martínez Relanzón was born in 1974 as the first member of the sixth generation of a family devoted to wine (he is nothing less than the grandson of the president of the winemakers of Spain and European Golden Nose, he did not have it easy to match his predecessors , but this itself became a constant incentive). He has worked in the harvests of the family winery since he was a child, as a cellar worker with his father in his adolescence and as a winemaker in his youth in other wineries until he founded his own winery in La Portera de Requena in 2005.
Do you want to know who that is "Ladrón de Lunas"?
Our Test
We have spoken with Miguel Angel Navarro Martínez, from the winery, to better understand the faces behind the wines, and he has answered our little test:
1. What do you like the most about everyday life in your winery?
Get to know the wines and their nature better with a great deal of innovation and customers.
2. Guilty pleasure - a wine that you always have on hand (from another winery)
Aymar's sparkling classic rocks
3. If your winery were representative of a party, what holiday would it be?
The one of love.
4. If you could choose any famous / historical person to represent the winery, which one would you choose?
Fernando Savater.
5. In which non-winemaking publication (magazine / blog) would you like to be published?
Rockdelux.
6. Bonus track - What's the craziest thing you've done for work / wine?
Bringing Valencian oranges to a Madrid law firm with jeans and a Ramones T-shirt to sell them wine.
Meet the faces behind the wine
The Ladrón de Lunas winery, founded in 1916 and dedicated to San José, is located in the heart of the Utiel-Requena PDO, within the urban area of La Portera, twelve kilometers from Requena.
Fernando Martínez Relanzón was born in 1974 as the first member of the sixth generation of a family devoted to wine (he is nothing less than the grandson of the president of the winemakers of Spain and European Golden Nose, he did not have it easy to match his predecessors , but this itself became a constant incentive). He has worked in the harvests of the family winery since he was a child, as a cellar worker with his father in his adolescence and as a winemaker in his youth in other wineries until he founded his own winery in La Portera de Requena in 2005.
Do you want to know who that is "Ladrón de Lunas"?
Our Test
We have spoken with Miguel Angel Navarro Martínez, from the winery, to better understand the faces behind the wines, and he has answered our little test:
1. What do you like the most about everyday life in your winery?
Get to know the wines and their nature better with a great deal of innovation and customers.
2. Guilty pleasure - a wine that you always have on hand (from another winery)
Aymar's sparkling classic rocks
3. If your winery were representative of a party, what holiday would it be?
The one of love.
4. If you could choose any famous / historical person to represent the winery, which one would you choose?
Fernando Savater.
5. In which non-winemaking publication (magazine / blog) would you like to be published?
Rockdelux.
6. Bonus track - What's the craziest thing you've done for work / wine?
Bringing Valencian oranges to a Madrid law firm with jeans and a Ramones T-shirt to sell them wine.
The wine
Surprising single varietal cherry red color with a high robe with a purplish rim, clean and bright; very greasy, good adhesion. A still glass highlights the fruity aromas with intense memories of strawberry, ripe plum and currant; the vanilla appears more smoothly. Shaking the glass powerfully highlights the aromas of currant and raspberry mixed with toasted touches of incense and licorice typical of good French oak, integrating perfectly with the wine. In the mouth it gives an unusual freshness to be a wine for aging; it maintains a good acidity, which combined with meatiness makes this wine an appetizing drink with a smooth, but persistent, balanced finish with great personality. The tannin is perfectly integrated, giving a very pleasant mid palate.
Wine Personality Test
We have asked Miguel Angel Navarro Martínez, his vision of wine and he has answered us the personality questionnaire, in which the wine is portrayed to perfection:
1. If wine were a famous / fictional character, what would it be? Why?
Simeone. For his character and firmness and perseverance.
2. What if it were an animal? Why?
A crocodile: Patience and perseverance as well as resistant.
3. The reason for the label and the name.
Oak represents firmness and durability.
4. Your match. What would be your perfect companion?
A Pluvial, small bird that is "the dentist" of a large and dangerous animal: the crocodile. And how can you be the dentist of this reptile? Simple: this bird sits in the crocodile's mouth when it opens it and pecks the food and remains that are left with its teeth. This relationship saves the crocodile some infections and problems with its teeth and the pluvial has the food it needs.
5. Is it more beach or more mountain? Why?
Mountain-jungle, because it is a bit wild.
Match your moment
This wine is ideal with meat stews and cured cheeses, it pairs very well with foie and the combination with dark chocolate is surprising.
Quick Sacher Cake:
Ingredients for the cake:
4 eggs
1 yogurt
3 measures glass of flour yogurt
1 and 1/2 measures glass of sugar yogurt plus 2 sachets of vanilla sugar
1 measure glass of sunflower oil yogurt
1 sachet of yeast
2 tablespoons cocoa powder
Ingredients for the topping:66 g of mineral water
480 g sugar
320 g of cream to assemble
100 g cocoa powder
3 and ½ gelatin sheets
Preparation
Separate the whites from the yolks and beat them with a pinch of salt, add a couple of tablespoons of sugar and beat very hard. Aside, beat the yolks with the rest of the sugar well mounted. We are adding the yogurt and oil, and we continue beating more smoothly.
We sift the flour with the yeast and we add it to the previous mixture, and finally the cocoa.
When everything is mixed we are adding the egg whites and we are mixing gently with a spatula, always in enveloping movements. Place in the mold you want and bake at 170º for 45 minutes, controlling when half an hour has passed, so that it does not go over and burn.
For coverage:
Hydrate the gelatin in cold water. In a saucepan, bring the water, sugar and cream to a boil. When it boils, set aside, add the cocoa and beat at low speed, until everything is dissolved. Drain the gelatin and dissolve in the previous mixture, strain and chill in the fridge for at least 6 hours. At the time of use, heat it a little more than 40º. Cut the cake into four parts and fill with apricot jam, place on a raised rack and pour the topping all over the cake, and cool to harden.
