The wine-making tradition of this area stopped over a hundred years ago with the appearance of the phylloxera pest and it was brought back only for making household wine. Unfortunately, I haven’t been able to find data regarding the varieties that were traditionally used and, besides, the varieties grown in small quantities on farms were mostly hybrids or French: very rustic and resistant vines that are highly productive but give bad quality grapes. For that reason, after analysing the characteristics of the soil and climate, we decided on the varieties we would grow, also taking into consideration my personal preferences. Consequently, the references – regarding both vine-growing and oenology – that are so important for learning and advancing are being created vintage after vintage. Therefore, the respect for the environment and the will to make the best wines result in an effort of observation and learning aimed mostly at optimizing the cultivation of the vineyard and the production of the wines.

We cultivate the vines with the aim of having healthy and well-balanced plants. In order to achieve this, we regularly fertilize the land to correct the small deficiencies of the soils and provide it with the nutrients that are extracted every year; we prune the vines to achieve a balance between vigour and fruit production and we apply those phytosanitary treatments that – used rigorously and prudently – allow us to control pests and diseases, always paying special attention to the different needs of each of the varieties of vines we grow. The time for harvesting is decided – weather permitting – after considering the wine we want to obtain, trying to understand the indications of the vines throughout the process of ripening of the grapes and accepting the meteorological risks that sometimes are entailed in waiting for ripe grapes.

The different vines and varieties are produced separately. We usually use the yeasts of the same grapes for fermentation and some sulphurous anhydride throughout the process as the only food additive. At the end of the process we have the different wines that we use as the ingredients to create the wines that will finally be bottled, searching mainly for agreeability, harmony, and both simplicity and complexity at the same time. Given that we do not alter the characteristics of the grapes, our wines are the fruit of each season, with their virtues and defects. I am happy to think that this fidelity between what the year brings and what we bottle is generous with the in-bottle ageing of the wines, which in our case generally brings about rather good, and sometimes surprising, results.

After the first few harvests our goal is to fine-tune the processes, regarding both cultivation and the making of the wines, so we can achieve the best grapes and extract their virtues while minimizing manipulation in order to carry as much of the grapes’ richness of aroma and flavour as possible to the glass. We aim at making wines that invite pairing with food when we don’t pay them much attention but which can also be interesting and complex when we do.

The location of the land, the adaptation of the building to accommodate our facilities, the selection of the varieties, the farming of the vineyard, the production and the presentation and commercialisation of the wines were –and still are- done with excitement, care and professionalism that go hand in hand with a respectful integration into such a unique and valuable natural heritage.

We hope the vintages will be on our side and we can share it with you!