Luis Moya Tortosa is 38 years old. His passion has always been wine, but only recently has he fully devoted himself to it. He began at the University of Enology, and rose to become a well-known oenologist around Navarra. In 2012, he started his own winemaking project. It started with only 1,600 bottles of Masusta and 600 bottles of his white wine, Urbanita.
He consults and follows the Demeter certified Escalera winery. He buys his white grapes from them for Urbanita. The name Urbanita is representative of Luis’ love of cities. His dream is to find a place in Pamplona where he can make wine and sell directly to citizens. The name Masusta refers to the vineyard where he farms his Garnacha.
Navarra is full of dramatic mountain landscapes of the Pyrenees, which separate Spain from France. From these mountains green valleys roll down into Rioja. The climate is characterized by hot summers and harsh winters. The most crucial factor is the difference between the temperatures during the day and at night. Recently there have been years of dryness and high temperatures.
For much of recent history Navarra has been a region famous for Garnacha. After phylloxera, French producers came down and replanted much of vineyards with Cabernet Sauvignon and Merlot to sell in the French market. Today, Garnacha is currently enjoying a Renaissance in Navarra.
“Masusta is an old vineyard of 60 years old at 600 meters. The soil is very poor with a lot of stone on the surface. The name “Masusta” comes a Basque name for a big blackberry plant.”
Urbanita is a Sauvignon Blanc based wine produced in the area of Olite in Navarra. The vines are 35 years old and it is at 300 meters elevation.
When Luis began to work Masusta, he had to recover from the previous farming system which wasn’t organic. The first step had to be a total revolution in the vineyard system. Removing all herbicides and chemical products lead to a healing of the soil. Now not only is Masusta restored to organics, but follows biodynamic procedures as well. He does full Demeter protocols, without being yet certified.
In the vineyards as well as in the cellar, Luis tries to preserve the integrity of the grape and the terroir without the use of pumps, yeasts or any additives. The climate makes it easier to work naturally. His method of vinification is totally natural, without any intervention. His wines aren’t filtered and he’s working towards totally eliminating sulfites in all process of vinification. Each vintage is different, and perfectly represents the year.