Meet the faces behind the wine
The origin of Santa Catalina del Mañán, popularly known in its beginnings as Bodega del Mañán, dates back to 1962 with the founding of a large winery in the plain of Mañán, Monóvar.
The history of the winery is the result of the initiative of some thirty farmers with their own wineries, who come together to solve a logistical problem regarding the transport of wine, creating the great Mañán winery, with better facilities, logistical conditions and location. Years of hard work in close collaboration with its members have led Bodega Santa Catalina to differentiate itself by its proximity and simplicity, demonstrating great professionalism, in a clear commitment to the promotion and culture of wine in Alicante.
Being an example of this desire to promote and publicize the richness of the long wine-growing tradition of its area, taking an active part as one of the Alicante wineries that participate in the Alicante Wine Route, with Monóvar being a founding partner.
Our Test
We were able to speak with José Antonio Valera from the winery and we were lucky that he wanted to answer our questionnaire to get to know him and his work better.
Go for it!
1. What do you like the most about everyday life in your winery?
Pass the orders and see how the winery evolves favorably.
2. Guilty pleasure - a wine that you always have on hand (from another winery)
White tablecloth Sauvignon Blanc.
3. If your winery were representative of a party, what holiday would it be?
San Juan.
4. If you could choose any famous / historical person to represent the winery, which one would you choose?
Juan Sebastián el Cano.
5. If you could have one super power, what would it be?
The power to generate resources so that the most disadvantaged peoples can generate their own food.
6. In which non-winemaking publication (magazine / blog) would you like to be published?
Hello.
7. Bonus track - What's the craziest thing you've done for work / wine?
Leave an important position in a multinational company to come to this exciting and enriching winery project. Caterina.
Meet the faces behind the wine
The origin of Santa Catalina del Mañán, popularly known in its beginnings as Bodega del Mañán, dates back to 1962 with the founding of a large winery in the plain of Mañán, Monóvar.
The history of the winery is the result of the initiative of some thirty farmers with their own wineries, who come together to solve a logistical problem regarding the transport of wine, creating the great Mañán winery, with better facilities, logistical conditions and location. Years of hard work in close collaboration with its members have led Bodega Santa Catalina to differentiate itself by its proximity and simplicity, demonstrating great professionalism, in a clear commitment to the promotion and culture of wine in Alicante.
Being an example of this desire to promote and publicize the richness of the long wine-growing tradition of its area, taking an active part as one of the Alicante wineries that participate in the Alicante Wine Route, with Monóvar being a founding partner.
Our Test
We were able to speak with José Antonio Valera from the winery and we were lucky that he wanted to answer our questionnaire to get to know him and his work better.
Go for it!
1. What do you like the most about everyday life in your winery?
Pass the orders and see how the winery evolves favorably.
2. Guilty pleasure - a wine that you always have on hand (from another winery)
White tablecloth Sauvignon Blanc.
3. If your winery were representative of a party, what holiday would it be?
San Juan.
4. If you could choose any famous / historical person to represent the winery, which one would you choose?
Juan Sebastián el Cano.
5. If you could have one super power, what would it be?
The power to generate resources so that the most disadvantaged peoples can generate their own food.
6. In which non-winemaking publication (magazine / blog) would you like to be published?
Hello.
7. Bonus track - What's the craziest thing you've done for work / wine?
Leaving an important position in a multinational company to come to this exciting and enriching winery project. Caterina.
The wine
Fun wine of intense cherry red color with aromas of fresh fruit with slight notes of vanilla and coconut fruit of its passage through wood, in the mouth it is friendly and unctuous with a lot of volume and complexity., Made from a blend of Monastrell and Alicante Bouchet, It is harvested at optimum maturity, fermentation in stainless steel tanks for 10-15 days at controlled temperatures.
Wine Personality Test
We have asked José Antonio Valera his vision of wine and he has answered the personality questionnaire, in which the wine is portrayed to perfection:
1. If wine were a famous / fictional character, what would it be? Why?
Tom Cruise.
2. What if it were an animal? Why?
Cheetah. I love her figure and her staging.
3. The reason for the label and the name.
It represents the effort of our partners. The word itself indicates it: it is a wine that moves.
4. Your match. What would be your perfect companion?
A good board of patés and cheeses.
5. Is it more beach or more mountain? Why?
Beach. The fruit in this wine and the subtle and sweet palate make it ideal for a cold drink.
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.
