WINES

How Are Our Wines?

Our work philosophy consists of “putting the vineyard in the bottle.” As viticulturists, we focus on taking good care of our vineyards by working organically, plowing and clearing the soils, and using organic fertilizers and fungicides that allow us to maintain the utmost respect for our soils and our plants.

Despite the difficulties of organic work in our locations, the use of less aggressive treatments allows us to achieve the maximum potential of the native yeasts and bacteria that we use in our wines.

The cultivation of the vineyard is done manually, as is common practice in Bierzo. Pruning, green pruning, fungicidal treatments, clearing, and harvesting, among other processes, are performed by hand to obtain the best possible quality in our grapes.

Harvesting occurs between the end of August and October, depending on factors such as the climate during the year or the altitude of the vineyards. The harvest is always done by plots, separating each one so that each wine expresses the characteristics of the soil, altitude, orientation, variety, or the age of the plots that make it up, thus obtaining a vivid representation of each location and its unique characteristics.

In the winery, the wines are made with minimal intervention, seeking wines that represent the unique profile of the grape with the fewest added products. While they are not natural wines since we don’t renounce sulfites, we minimize added products as much as possible, always seeking clean and elegant wines that can age well over time. Fermentations are mainly done in small stainless steel tanks.