Meet the faces behind the wine
Bodegas Cefrián is a small winery in Jamilena (Jaén), very handcrafted and that makes very exclusive productions (only about 15,000 bottles a year among all its wines).
They look for the highest possible quality in each of their exclusive bottles and that is why they carry out the entire production process in a 100% artisanal way.
When we came across one of their wines, we were so struck by their image that we had to contact them to get to know them better, and we immediately realized that we are not only ahead of quality, craftsmanship and exclusivity, but also passion for the profession. .
Our Test
We were able to speak with Miguel Jiménez Liébana 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?
What can we say, we like the vast majority of tasks that we carry out in our winery, since we have a great passion for the land in which we were born and for wine, of course. However, if we had to opt for a task, it would be related to winemaking (Fermentations), which is the hardest work, but in which the flavors, smells and colors are more present and create a unique atmosphere. It is the moment in which we feel more related to the land from which we come, it is a colossal accumulation of sensations.
2.- Guilty Pleasure - A wine that you always have on hand (from another winery)
We admire many wineries, and today very good wines are made in all Spanish regions, and of course, in Jaén. However, a wine that we would choose would be Macho Man for the style in the cellar and it came to our Mala💀stia.
3.- If your winery were representative of a traditional festival / festival, what would it be?
San Isidro, for representing the land, roots, customs, craftsmanship, the countryside and nature. All these adjectives define the essence of our winery.
4.- If you could choose any famous / historical person to represent the winery, which one would you choose?
Antonio Machado. We chose a poet because Bodegas Cefrián will always be something more than a winery, and in addition to projecting work in the fields and in the winery into our wines, we also want to show what we carry inside, such as the music and poetry that are seen in our wines. tastings.
5.- If you could have one super power, what would it be?
It would not be a great one, the main superpower that we would like to have is to communicate through our wines, to communicate and make understood the love with which we make them and the involvement of each of the people who make up this winery.
6.- In which non-oenological publication (magazine / blog) would you like to be published?
It would be an honor to appear in any magazine, we want to be known for the way we see the world and that we show through our products.
7.-Bonus track - What is the craziest thing you've done for work / wine?
The creation of a winery itself is crazy, but if we also add that it was born in a land in which almost 100% is monoculture, and not just any monoculture, but one like the olive grove, liquid gold, does even more. that this project was crazy when we decided to create it. However, it is being a very exciting and enriching madness. They say that a wine requires a madman to make it grow, a wise man to watch over it, a lucid poet to make it, and a lover who understands it. We understand a lot about crazy things, but isn't this adventure worth taking?
He has told us that they are working to produce another wine at the end of this year, keep an eye on you because we are convinced that it will be something very special.
Meet the faces behind the wine
Bodegas Cefrián is a small winery in Jamilena (Jaén), very handcrafted and that makes very exclusive productions (only about 15,000 bottles a year among all its wines).
They seek the highest possible quality in each of their exclusive bottles and that is why they carry out the entire production process in a 100% artisanal way.
When we came across one of their wines, we were so struck by their image that we had to contact them to get to know them better, and we immediately realized that we are not only ahead of quality, craftsmanship and exclusivity, but also passion for the profession. .
Our Test
We were able to speak with Miguel Jiménez Liébana 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?
What can we say, we like the vast majority of tasks that we carry out in our winery, since we have a great passion for the land in which we were born and for wine, of course. However, if we had to opt for a task, it would be related to winemaking (Fermentations), which is the hardest work, but in which the flavors, smells and colors are more present and create a unique atmosphere. It is the moment in which we feel more related to the land from which we come, it is a colossal accumulation of sensations.
2.- Guilty Pleasure - A wine that you always have on hand (from another winery)
We admire many wineries, and today very good wines are made in all Spanish regions, and of course, in Jaén. However, a wine that we would choose would be Macho Man for the style in the cellar and it came to our Mala💀stia.
3.- If your winery were representative of a traditional festival / festival, what would it be?
San Isidro, for representing the land, roots, customs, craftsmanship, the countryside and nature. All these adjectives define the essence of our winery.
4.- If you could choose any famous / historical person to represent the winery, which one would you choose?
Antonio Machado. We chose a poet because Bodegas Cefrián will always be something more than a winery, and in addition to projecting work in the fields and in the winery into our wines, we also want to show what we carry inside, such as the music and poetry that are seen in our wines. tastings.
5.- If you could have one super power, what would it be?
It would not be a great one, the main superpower that we would like to have is to communicate through our wines, to communicate and make understood the love with which we make them and the involvement of each of the people who make up this winery.
6.- In which non-winemaking publication (magazine / blog) would you like to be published?
It would be an honor to appear in any magazine, we want to be known for the way we see the world and that we show through our products.
7.-Bonus track - What is the craziest thing you've done for work / wine?
The creation of a winery itself is crazy, but if we also add that it was born in a land in which almost 100% is monoculture, and not just any monoculture, but one like the olive grove, liquid gold, does even more. that this project was crazy when we decided to create it. However, it is being a very exciting and enriching madness. They say that a wine requires a madman to make it grow, a wise man to watch over it, a lucid poet to make it, and a lover who understands it. We understand a lot about crazy things, but isn't this adventure worth taking?
He has told us that they are working to produce another wine at the end of this year, keep an eye on you because we are convinced that it will be something very special.
The wine
Mala💀stia is a wine from a vineyard at a height of 1000 meters, this undoubtedly gives it a special uniqueness since it gives it minerality. It is made with Shiraz and Merlot, has a bright violet color with dense, slow-falling tears, an effect of its alcoholic strength and its high glycerol content give it unctuousness and body.
On the nose it is pleasant, with soft aromas of violets and red fruits, with slight aromas of coconut that the American oak wood provides.
In the mouth it is pleasant, unctuous and with volume, with medium-low persistence given its youth, presenting a rather peculiar aftertaste to the aromas of American oak (coconut, cocoa ...).
All this makes it an elegant and delicate wine, easy to drink that brings a wealth of sensations that will not leave you indifferent.
Wine Personality Test
We have asked Miguel Jiménez Liébana, from the winery, 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?
JAKE SKELLINGTON, for not being kind of routines, for seeking challenges, breaking barriers and being unconventional.
2. What if it were an animal? Why?
TORO, for its authenticity, power, nobility and elegance.
3. Why Mala💀stia?
He could not miss the big one, the one that pays tribute to our land and the one with a very, very BAD GENIUS. Born in Jamilena, cradle of Malaostias, there is no word more used in this wonderful land.
4. Your match. What would be your perfect companion?
The one that never fails, a classic ..... in my opinion, a good CHEESE.
5. Is it more beach or more mountain? Why?
50% SEA / 50% MOUNTAIN. It is robust, it is a town and it is land, without ceasing to be brave, intense and elegant.
Match your moment
Mala💀stia is an elegant, unctuous and full-bodied wine, but at the same time delicate. We have been recommended by the winery regarding the pairing of this wine. He told us that it was great with cheese, but we could not miss the opportunity to try it with a dish that not only seemed brutal to us but also is an easy and super generous classic dish: CHOTO AL GARLIC
Go for it!
In some areas, the kid is known as a kid, a suckling male goat, a very tender and tasty meat. Classic recipe yes, but delicious too ... to lick your fingers !, literally, because they are small pieces that can be eaten with your hands, and that there is no lack of bread on the table because you will wet without hesitation.
Ingredients
2 kg of baby chopped
Asadura del choto
6-8 garlic cloves
1 chorizo pepper
Parsley
Oregano
Shall
Pepper
Half a tablespoon of paprika
Vinegar, about 100 ml.
White wine, 1 glass.
Optional: 2 or 3 chillies, cayenne.
Elaboration
You can use the part of the kid that you like the most, ask the butcher to cut them or as a first step, cut the meat into small pieces. We fry the garlic cloves in a pan with the dried red pepper that we have had in hot water so that it is previously hydrated. We separate them and put them in the mortar or in the blender glass. We fry the roast and add it to the garlic along with a little fresh parsley, salt and oregano. We mash everything, and little by little we add the vinegar, followed by half a tablespoon of sweet paprika.
We put the salted choto in the pan and fry it together with some whole unpeeled garlic, if you like it to be slightly chopped you can add two or three chillies here.When it begins to take color, add the wine, let it evaporate and add the pounded. If necessary, we add a little water.
Let it cook for about fifteen minutes. and ready! Side option: potatoes sautéed with vegetables or poorly.
