Club - Nekeas Tinto
Meet the faces behind the wine
Nekeas traces its roots beyond the 17th century, both by name and by the families that own the Nekeas company.
Old documents of great value are preserved - copies of which can be seen in the winery - in which the "day to day" of the vineyard and the wine is recounted since ancient times. The first of them, from 1572, tells us that more than 142,000 liters of wine were produced in Añorbe. In another, from 1601, the first felling (current cadastre) carried out in the municipality of Añorbe, the existing vineyard area in that year is described: 1,653 peonadas, the equivalent of 82 ha.
From 1694 we found another document that authorizes the replanting of a vine that had been uprooted as old, which indicates that the characteristic regulation of vineyards in Europe comes from ancient times.
The borders of the vineyards of Bodegas Nekeas are a must for pilgrims on the Camino de Santiago in the sixth stage of this route. Walkers that have been around for centuries, a few before the wine roots of the wineries in the area were born. This winery awaits the oldest Garnacha vineyards in the area, and with vines of more than 70 years we have wines as special as El Chaparral.
Young red. Tempranillo and Merlot. Vineyards located on slopes facing north of the Nekeas Valley to provide the most appropriate freshness and fruitiness for this style.
Match your moment
A delicious traditional dish that pairs perfectly with this vinazo.
Rabbit with garlic
Rabbit cut into portions 450 g
Garlic cloves 5
Wheat flour 10 g
White wine 200 ml
200 ml beef broth
Extra virgin olive oil
Salt and pepper to taste
Lemon juice of medium
We review the pieces of rabbit removing any remaining skin or fat, season them and pass them through flour. While we are doing this, we put five tablespoons of olive oil in a low saucepan and brown the five unpeeled garlic cloves in it.
As we flour each slice, we add it to the casserole. Don't worry if they don't all fit. As they brown, they will dwindle a bit and eventually everyone will be able to accommodate. We fry the slices well until they have a desirable color and are well done on the inside. It will take about twenty minutes to brown all of them, turning them continuously until they are as in the images.
At that moment, we cut a lemon in half and squeezed it by hand, distributing the juices over each slice. Add the glass of wine and the broth and turn up the heat so that the sauce begins to reduce.
Gripping the handles of the saucepan with both hands, -with care not to burn ourselves- we shake the saucepan and give it circular movements. This way, the sauce binds while the rest of the liquid evaporates. In two or three minutes, that sauce has impregnated the slices that are juicy and full of flavor. Sprinkle with a little parsley and put it on the table to eat it hot.