The key of our wines
Our vineyards are located in the southeast of Extremadura, in the region Vegas Altas of Guadiana’s River, where there is a special microclimate with humidity enough due to the proximity of the river. This decreases the irrigation needs and favors the elaboration of wines with excellent quality.
Extremadura has about 240 sunny days per year. Privileged conditions for the grapevine grow which, together with the know-how of our vinegrowers, mean that we can harvest our grapes at the best time of maturation and without the need of major interventions in the vineyard (such as the removal of green cover, use of fertilizers, chemicals, herbicides, uncontrolled irrigation…).
Ecology and Biodynamic
Thanks to our tireless work to achieve sustainable crops with high biodiversity, we find the perfect balance to minimize human intervention throughout the year.
The keys of our wines are the correct choice of different grape varieties (native to our region, adapted to the terrain and climate), the pruning time (depending on the precipitation of the year, the previous harvest…), the decision of what type of green cover leaves in the vineyard (depending on the type of soil, each variety…), the choice of soil manure (compost and/or animals in the vineyard during certain periods of time), monitoring of budding and flowering (we make sure that no disease affects our vineyards or in case it appears we will use natural treatments).
amos que ninguna enfermedad afecte a nuestros viñedos o en el caso de que aparezcan usamos tratamientos naturales para paliarlas).
Until the last moment when the grape ripens and the harvest takes place, our Winery Technical Director supervises the vineyard with our vinegrowers to check the evolution in the maturation of each variety, tasting the grapes and looking for possible harvest dates. So that grapes arrive in the best possible conditions to the winery, the harvest is done at night to maintain a constant temperature in grapes. In addition, it is collected in small boxes of 20 kg to minimize the grape rupture and thus to avoid an anticipated fermentation.
After the harvest, this know-how is transferred to our warehouse, where we pamper each tank: temperature required for each variety, application of manual “stage”, control of each tank and application of the necessary techniques to obtain the maximum quality of a natural wine.