{"title":"Bodegas Cueva","description":"\u003cp\u003eBodegas Cueva operates out of an 18th-century building in the center of La Portera, a small village in the Utiel-Requena D.O. Winemaker Mariano Taberner formally established the project in 2000. The winery works with approximately 10 hectares of vineyards, split between estate-owned parcels and fruit sourced from growers in the region whom Taberner works with closely throughout the year.\u003c\/p\u003e\u003cp\u003eBodegas Cueva was among the first producers in Valencia to receive organic certification from the Comité de Agricultura Ecológica de la Comunidad Valenciana (CAECV). No synthetic chemicals have been used on the vineyards. The estate includes centenarian vines of Bobal, Tempranillo, and Tardana. Taberner's focus on the near-extinct Tardana variety has been central to the winery's identity — it is used in several wines across the portfolio, including skin-contact, sparkling, and still white styles.\u003c\/p\u003e\u003cp\u003eIn the cellar, Taberner uses indigenous yeasts exclusively. Wines are bottled without fining, filtration, or added sulfites. The underground cellars at La Portera maintain a naturally cool and stable temperature, which aids fermentation control without mechanical intervention. Total annual production is approximately 20,000 bottles across all wines.\u003c\/p\u003e","products":[{"product_id":"orange-bodegas-cueva-natural-wine","title":"Bodegas Cueva Orange 2019","description":"\u003cp\u003eBodegas Cueva's Orange is a skin-contact wine made from Tardana and Macabeo grown in La Portera, a small village at the heart of D.O. Utiel-Requena in the province of Valencia. The vineyards sit on calcareous clay soils at 650-700 meters elevation. Grapes are late-harvested — Tardana is one of Spain's latest-ripening white varieties, often picked well into autumn — then macerated on the skins for 5-6 days before fermentation with indigenous yeasts.\u003c\/p\u003e\u003cp\u003eAll grapes are certified organic. The wine is bottled unfined, unfiltered, and with no added sulfites. Fermentation takes place with native yeasts in stainless steel tanks. The result is a hazy, amber-tinged wine that shows the textural depth of extended skin contact without heavy tannin extraction.\u003c\/p\u003e\u003cp\u003eIn the glass, expect stone fruit — apricot and peach — alongside dried citrus peel, almond, and a savory, slightly oxidative edge typical of no-added-SO2 orange wines. Acidity is lower than most orange wines from cooler climates, with a medium body driven by the Macabeo component.\u003c\/p\u003e\u003cp\u003eServe slightly chilled, around 52-55F. Works well as an aperitif or alongside food with some weight and fat to balance the texture.\u003c\/p\u003e","brand":"Bodegas Cueva","offers":[{"title":"Default Title","offer_id":40970904142023,"sku":"CUEVORAN18C","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/bodegas-cueva-orange-natural-wine-primal-wine.jpg?v=1780185706"}],"url":"https:\/\/primalwine.com\/collections\/bodegas-cueva.oembed","provider":"Primal Wine","version":"1.0","type":"link"}