Fermented by Women
In La Portera, Valencia, Mónica "Zas" and her daughter Estrella Zas craft Wild Fermentation — an ancestral sparkling Bobal that celebrates female empowerment and the indigenous varieties of Utiel-Requena. Four months of carbonic maceration, zero sulfur, double disgorgement.
Mother & Daughter
Mónica Zas, known affectionately as "Zas," has worked alongside Mariano Taberner, a renowned natural winemaker in the Utiel-Requena region. In 2022, she and her daughter Estrella launched Vinos Libres por Mujeres — "Free Wines for Women" — a project that celebrates female empowerment through natural winemaking.
Their debut wine, Wild Fermentation, emerged from a desire to create something distinctly their own while honoring the traditions of their region. Working in La Portera, a village within Requena in the Valencian Community, they focus on organic, low-intervention methods with no added sulfur.
"Free Wines for Women — celebrating female empowerment and natural winemaking, rooted in the Utiel-Requena region's traditions."
— Project philosophy
Women in Wine
In a traditionally male-dominated industry, the Zas women have carved out their own path. Mónica brings years of experience working alongside established natural winemakers, while Estrella represents the new generation pushing boundaries. Together, they embody a growing movement of women reclaiming space in cellars and vineyards across Spain.
Veteran winemaker who honed her skills working with Mariano Taberner in the Utiel-Requena region. Her expertise in traditional methods and carbonic maceration forms the technical foundation of the project.
The next generation bringing fresh perspective and energy to their family project. Together with her mother, she champions a female-centric approach to natural winemaking in Valencia.
"Small-scale, artisanal production emphasizing organic, low-intervention methods with no added sulfur."
— On their approach
Indigenous Bobal
Bobal is the signature red variety of Utiel-Requena and La Mancha — a thick-skinned grape that produces deeply colored, fresh wines with moderate alcohol and vibrant acidity. Historically used for bulk wine production, Bobal has been reclaimed by natural winemakers who recognize its potential for elegance and complexity.
Ancestral Method
Wild Fermentation is crafted using the ancestral method — the original form of sparkling wine production. After nearly four months of carbonic maceration (intracellular fermentation) in the vat, the wine undergoes traditional alcoholic fermentation completed in the bottle. Two disgorging operations remove residual lees, resulting in a crystal-clear natural sparkling wine.
The extended carbonic maceration period — nearly unheard of in conventional winemaking — allows Bobal's characteristic red fruit and spice notes to develop fully while maintaining the variety's natural freshness. The result is a wine that is simultaneously rustic and refined, challenging preconceptions about both the grape and the region.
Carbonic Maceration
The wine's distinctive character comes from an extended four-month carbonic maceration process. Whole clusters are placed in sealed vats filled with carbon dioxide, triggering intracellular fermentation within the berries themselves. This technique, famously associated with Beaujolais, extracts vibrant fruit flavors while minimizing harsh tannins.
An exceptionally long carbonic maceration period that allows complex aromatics to develop. Most carbonic wines see 1-3 weeks; Wild Fermentation's extended timeline creates depth rarely found in pét-nat styles.
Two disgorging operations ensure clarity and stability without filtration. This labor-intensive process removes residual lees while maintaining the wine's natural effervescence and vitality.
"Light, fruity, aromatic, and effervescent, with Bobal's characteristic red fruit and spice notes, crafted to be expressive and approachable."
— Tasting profile
Vinos Libres por Mujeres
All wines are made with zero added sulfur, organic viticulture, and spontaneous fermentation with indigenous yeasts. Production is intentionally limited, emphasizing quality over quantity.