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 classic sparkling 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 wine with an intense aroma of tropical fruits and fennel. Fresh on the palate, with an elegant persistence thanks to its acidity and strong fruity sensation.
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?
Shaun the Sheep. By its occurrences, this wine inspires.
2. What if it were an animal? Why?
A Sheep: Pure and that gives good food.
3. The reason for the label and the name.
Animal that is ruminant, rests food and always keeps.
4. Your match. What would be your perfect companion?
The goat for its complementarity, so a lamb confit with herbs is an excellent dish to accompany it.
5. Is it more beach or more mountain? Why?
From the mountains ... The goat pulls the mountain and the sheep the same too.
Match your moment
Now that spring seems to finally be thinking about staying, don't you want to eat more fresh? To accompany this Chardonnay with an intense aroma of tropical fruits and fennel, we recommend a simple, classic but at the same time super complete Caesar salad.
Did you know? Despite what is usually thought, the origin of this salad was in Tijuana, Mexico back in 1924. The creator of the authentic Caesar salad was Caesar Cardini, an Italian chef who emigrated from Milan to Mexico, where he ran together with his brother several restaurants in a well-known tourist area of Tijuana.
Classic Caesar Salad (the original, without chicken)
Ingredients for 4 people
2 Roman variety lettuces
1 organic lemon
2 anchovies
Bread with a lot of crumb from the day before
1/2 Garlic, peeled and cored
1 tsp Worchesterchire sauce You can put only 1/2 tsp
1 tsp Dijon Mustard
1 organic egg yolk
175 ml Olive oil
50 gr Parmesan cheese and something else for the final shavings
Salt and pepper to taste
Step-by-step elaboration
First of all, we wash and cut the lettuce of the Roman variety as it is the crunchiest and the one that best holds the sauce without softening. We reserve with a moistened kitchen paper on top so that it maintains all its freshness.
Cut the previous day's bread into small cubes, or if you prefer, pinch it with your hand to make it irregular pieces. We put the sliced bread on a baking tray and sprinkle with a little olive oil and salt and bake at 180º for 10-15 minutes. Until we see that they get the desired color. You can also fry them if you prefer, but in the oven they are healthier!
In a mortar we mash the garlic with the anchovies, until we get a kind of paste. Add the yolk, mustard, Worchestershire sauce, the juice of half a lemon, and a pinch of pepper. We mix everything well.
Next we are adding the oil in a thread while we continue stirring with the mortar, as if it were a mayonnaise, to obtain an emulsion in the form of a creamy sauce.
We finish by adding the grated Parmesan cheese to correct the acidity and add texture and flavor.
We mount the lettuce in a salad bowl or bowl, add grated Parmesan cheese on top and shavings to decorate and add texture. Next the bread and finally we dress with our sauce to taste.
