The intrinsic nature of our vineyard, has allowed us to work the field under the criteria of ecological production since 2004.
The altitud of the vineyard, the make up of the terrain, the temperature differences between day and night, the ventilation and air purity, the very low yields (less than 3000 k/ha) and our understanding of the organic viticulture and biodynamics allow us to offer products of exceptional quality.
“Because by caring and understanding nature, you can attain the best product”
The vineyard work is carried out according to the requirements of Regulatory Council of Organic Agriculture of Castilla y León, so only natural products are used and only as preventive measures. All maintenance and weeding occur mechanically and manually, eliminating the use of any products of chemical synthesis or herbicides.
Once in the cellar, the grapes in 16 kg crates go to the table where they are selected and chosen, separating any cluster that does not meet the stringent criteria of maturity, health and cleanliness.
The destemming is done directly over each tank, so that the grapes arrive intact to the fermentation vessel where the maceration is performed.
The yeasts for alcoholic fermentation and malolactic fermentation bacteria are indigenous, existing naturally in the skins of the grapes themselves.