Our way of making wine begins in the vineyard with a philosophy that aims to obtain from the vine a natural product, free of most of the interventions that nowadays are the norm in modern agriculture.

We aim to create wines with a soul that proudly reflects their origin. We carry out every stage of the production manually, both in the vineyards and the cellars with great respect for the environment, the land, and the fruit.

We work with nature and offer only minimal interference with natural processes. Intervening as little as possible we let the grapes fully express themselves as they transmute into wine.

We do not use chemical fertilizers or synthetic chemical substances in our fields because our commitment is to keep the vineyard´s ecosystem alive and to make organic wines in a sustainable and environmentally-friendly way.

We have been consistently practicing over many years organic farming practices. For many vineyards established in the 90´s they have grown from plantation under organic practices and for the oldest ones, they have undergone a gradual transition for a number of years. We have also been practicing dry farming methods on the hills which have forced the plants to go deeper for water and nutrients.

We developed a model where the vineyard naturally adapts and becomes strong in the face of adversity thus allowing the grape and wine as their natural off spring to be a natural reflection of the land, the environment and the vineyard.

The harvest period for each vineyard is decided independently depending on the specific status of the grapes and the weather conditions of each vintage. Usually the harvest period is between the end of September and the end of October.

This allows us to select the grapes which are fully ripe at their best.

Our vineyards are in the frontier between the red clay lands to the West of the Ribera and the white lands of the East. These are in general poor soils, rich in lime from the Miocene period (23 to 15 million years ago). The tops of the hills are white calcareous soil whereas its base is red clay soil. Most of our hills are located in early tertiary period slopes that connect the Duero Valley at above 800 meters, with the moorlands at above 900 metres. These hills are a complex and varied mix of sandstones, limestone and lutites.

It is a dry land where only species well adapted to extreme conditions of drought and temperatures can survive. We are reforesting some hills with local species such as Quercus, Rosa Canina, Spartium junceum, Salvia officinalis, Santolina, Lavandula, etc in order to protect diversity and erosion of the relevant slopes.

The local fauna – which includes, hares, wild boar, fallow deer, roe deer, hedgehogs, hawks and owls – is growingly present as the humans flock to the cities and nature reconquers spaces that have seen intensive human intervention in the last millennia.


Our wines are “made” in the vineyard as they follow a natural transformation that includes fermentation with native yeasts, low-sulfur practices and absence of chemical compounds.

We handpick the grapes and place them in boxes that are taken to the winery, where they are cooled before being destalked. The grapes follow a cold maceration for a few days before alcoholic fermentation starts in stainless steel tanks.