All viticulture is organic, and selected use is made of biodynamic preparations (without swallowing that entire bible). Their vineyards are protected with ground cover and organic, herbal sprays, needing no chemicals. Harvesting by hand takes place at night, to avoid the daytime heat and the fruit is given a chill for a day or two before spontaneous fermentation. Little or no sulphur is added. Their bodega name, Forlong, takes a lead from its former owner. It was called ‘Forlon’s Olive Grove’ when they came across it in 2007, having been established as a farm in the 18th century by an English merchant, Peter Forlon. They liked the idea of continuity in the name of the place, and tweaked ‘Forlong’ as their ID neologism

This is hand-picked organic Palomino grown in Pago Balbaina Alta, then given the Ancestral bubbling treatment. Not being a style supported by the DO currently, as with the other Forlong wines, it's labelled Vino de Tierra de Cadiz. Fermentation is the same for vinosity and for adding bubbles: the wine is bottled before the alcoholic fermentation has converted all of the sugar. This starts in the tank and finishes in bottle. 8 months later is a hand disgorgement and the bottles are refilled with the same wine. 12% abv

Fresh, pure white peach, with lemon sour, wild hay, a hit of chalk, peach skin, white flour, and saline. Flowing bead, nice earthy-savoury richness, gentle finish. It's really great!