Viticulture

The vineyards

Our base is in Alpartir, in the heart of the Sierra del Jalón, but we also work parcels in Tobed, Inojés, Morata, Santa Cruz de Grío, and Épila.

In total, we farm 27.5 hectares of old, dry-farmed bush vines, many of them on steep, hard-to-reach slopes. They grow between 450 and 1030 meters above sea level, on poor soils, under a continental climate with the fierce cierzo wind blowing through, balanced by a subtle Mediterranean influence.

Garnacha, Macabeo, Cariñena, Garnacha Blanca… and other varieties that few still remember, yet here they continue to speak.

Freshness, tension, and landscape in every vine. Because wine begins long before the grape.

Climate & soils

Our climate is continental, with cold winters, dry summers, and the cierzo wind shaping its character. Yet there is a whisper from the Mediterranean, channeled through the Ebro Valley, that softens things just enough to let the grape keep its rhythm.

We work on Precambrian slates and quartzites, Triassic limestones, sandstones, marls… and each soil type speaks to us differently. That is why we dig soil pits, observe, touch, and vinify by soil type. To understand the soil is to understand the wine before it even exists. Minerality, tension, depth… none of these can be improvised.

Mindful viticulture

We prune with respect, plough with horses, and work entirely by hand. Organic farming, fine-tuned with biodynamics, keeps the soil alive and the vines in balance. This is not romanticism: it is precision, careful listening, and a commitment to the landscape.

Among the vines grow almond and olive trees, thyme, oregano, lavender… and roe deer, birds, and other animals that remind us that the vineyard is only one part of a larger ecosystem. To farm well is to integrate, not to impose.

The wisdom of old vines

We work almost exclusively with dry-farmed bush vines planted between 1898 and 1980. We care for them, restore them, and try to bring them to their best expression.

Each old vine regulates its own vigor, adjusts its yield, and digs deep into the soil in search of balance. These are plants that have learned from the climate, from scarcity, and from the passing of time.

Our role is to interpret that wisdom and let it speak without noise, fine-tuning its voice. Because in every cluster there is memory, precision, and a beauty that only comes with age.

Living viticulture

Organic certified

Cultivo sin químicos sintéticos.

Biodynamic in conversion

Certificación Demeter en trámite.

Respect pruning

Labranza con caballo y vendimia manual.

Mindful viticulture

Adaptada al ritmo de cada planta.

Winery

Obsession with detail

For our reds, we work with whole clusters, fermenting in concrete vats, large wooden vats, or open-top casks depending on the parcel and the character of the wine. The grapes are foot-trodden for a partial berry break, allowing for a slow, elegant extraction.

We carry out manual punch-downs, precise and measured, respecting both the cap’s integrity and the energy of the fermenting must.

Macerations are extended with no fixed recipe: each vat sets its own tempo. It is meticulous, almost surgical work, where every gesture is deliberate. Because in the precision of small things lies the wine’s true expression.

Caves and gravity

We work by gravity. From vatting to aging, we avoid the use of pumps to preserve the structure, energy, and life of the wine.

The wines are aged in our 17th-century caves, carved into the rock beneath Alpartir. There, in silence, they rest in large neutral casks, where they evolve slowly.

The natural conditions —constant temperatures between 13 and 16 °C and over 85 % humidity— allow for stable, profound aging, where the wine gains precision, definition, and harmony, refining its connection to the landscape from which it was born.