Vineyard
Land & Climate
This is a traditional grape growing land, with small holdings belonging to growers who transmit their techniques from one generation to the next while incorporating scientific growing advanced aimed at a quality viticulture.
The vineyards are planted according to a rectangular layout with an average density of 3,2000 vines per hectare. They are trained freely with three-arm goblet pruning. The soil is maintained through tilling and green pruning tasks - sucker removal, shoot-thinning and tipping are carried out manually. Treatments are kept to a minimum and based on sulphur (Oidium) and copper sulphate (Mildew). The grapes are harvested by hand, with utmost care, using small carts.
With these growing practices and poor chalky-clay soils, the Tempranillo vines find the ideal habitat to produce a unique, differentiated red wine, with a fruity, elegant, well-balanced personality.
Our Bodega is supplied exclusively with grapes from the vineyards of Moreda, 50% owned by the firm and 50% owned by private growers.
The essential role we attribute to the vineyard - perhaps due to the influence of our family origins and tradition - prompts us to closely monitor the development of the vines from varaison to harvest. The grapes are harvested one vineyard at a time, always in terms of the health and ripeness of the grapes.
Man
It is well-known that the human factor is a key component - together with the soils, climate and grape varieties - in the quality of our wines. The grape grower brings into harmony the natural capability of the soil, the grapes and the climate to produce healthy, ripe grapes.
The grape grower controls and manages to ensure that the "miracle of vinification" comes to a successful conclusion, combining tradition and modernity in order to achieve wines that will express the best they have to offer.
Because of this, we cannot forget the oenological side. In this aspect, we have set up modern facilities that ensure proper vinification - a light destemming system to prevent the stems from breaking, stainless steel tanks fitted with double cooling jackets to control fermentation temperature, membraine pressing to prevent the pips from breaking which would result in undesirable flavours, etc.