Our wines
Putting the vineyard in the bottle, inside and out.
What are our wines like?
Our philosophy is all about "putting the vineyard in the bottle". As growers, we focus on looking after our vines through organic farming: ploughing and clearing the soil and using organic fertilisers and fungicides that allow us to treat our soils and plants with the utmost respect.
Despite the challenges of organic farming in our sites, gentle treatments let us get the most out of the native yeasts and bacteria that we use in our wines.
The vineyard is worked by hand, as is the norm in almost all of El Bierzo: pruning, green pruning, treatments, clearing and harvesting are all done by hand to obtain the best possible grapes.
Harvest takes place between late August and October, depending on the weather that year and the altitude of each vineyard, and always plot by plot, so that each wine expresses the soil, altitude, orientation, variety and age of its parcels.
In the winery our wines are made with minimal intervention, so that they show the true profile of the grape. They are not natural wines, as we do not give up sulphites, but we keep added products to a minimum, always looking for clean, elegant wines that can age well. Fermentations take place mostly in small stainless steel tanks.
The family of wines
Vi LOF – Oak
Mencía from several sites in Valtuille. 12 months in barrel. An allegory of autumn.
La Fontiña de Nai
Mencía from a century-old vineyard in Las Villegas. The black label of winter.
Angelita de Valtuille
Chardonnay aged on its lees, in memory of our grandmother Angelita. Spring.
La Jurisdicción
Godello from the slopes of Villalibre de la Jurisdicción. Summer.
Matalospardos
Single-site Mencía from vines over 80 years old, with 24 months of ageing.