Cos a Cos Ca Rosa, Monastrell free-run wine
Free-run wine is a specific term used in the winemaking process, especially for red wines. It refers to the wine that is naturally extracted from the grape must after fermentation, without the need to press it. This distinction is important because most flor differs from press wine, which, as the name suggests, is obtained by pressing the must. Let’s remember that the must is a mixture of juice, skins, and seeds, sometimes including the stems.
This process of separating most flor from press wine goes back centuries and has ancient origins. Already in Antiquity, winemakers used vinification methods that involved draining the juice without pressing, whether for technical reasons or to maintain the quality of the product. In the Middle Ages, this distinction became even more pronounced, especially in monasteries, which produced wine for both religious consumption and sale. Free-run wine (vin de goutte in French, most flor in Catalan) was often reserved for more prestigious consumption or special uses, while the press wine, stronger in character, was sold to a broader clientele or blended.
Technically, the process starts with alcoholic fermentation. Once the grapes are crushed, alcoholic fermentation begins, transforming the sugars into alcohol thanks to the yeasts. The must stays in a vat for a period that can range from a few days to several weeks, depending on the desired tannin concentration. Then comes the separation, known as "écoulage" in French. At the end of this fermentation, the liquid, the wine, is separated from the solid matter. The wine that flows naturally, without mechanical pressure, is what we call free-run wine. This wine is known for its finesse, freshness, and more subtle aromas compared to press wine. As nothing is wasted, the remaining must is immediately pressed to extract another wine, often more tannic and structured. This wine can be blended with most flor or used separately, depending on the winemaker's preferences and the desired profile.
Free-run wine is often considered superior to press wine because it contains fewer astringent tannins and is generally more aromatic and smoother. It is a less "rough" wine than press wine, although this naturally depends on the type of grape and the winemaking process.
The term free-run wine is not always promoted on labels, as this technical distinction is more interesting to winemaking experts. It is also more expensive to produce since it represents a smaller amount of wine compared to press wine. In some regions, it is blended with press wine to create a balance between finesse and structure. This technique is highly appreciated by winemakers who follow ecological or biodynamic methods, as they try to minimize mechanical interventions to favor a more natural process. Here, in the Valencian region, Cris Vanyó from Cos a Cos produces a Monastrell rosé, Ca Rosa, and Rafa from Sexto Elemento produces a white from Tardana and Macabeu, Romano. Let's not forget Manuel's Venturi (Indar vinos, la Mancha), a natural sparkling wine from Airen and Angel from Ouiea Vins (Catalonia) who is also experimenting with this type of winemaking.