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sierra de ávila. ávila

As a starting point we began in Avila, because of family roots and because we wanted to preserve a vineyard that was about to disappear in this region. Between the province of Salamanca, and Madrid, there is no known wine area today. The small size of the vineyards, the harsh climate and the altitude also made us consider producing in this place.

Here we have 2. 7 hectares of vineyards, a small family winery and a project to restore an old mill that we want to turn into a winery.

work we do

We worked 2. 7 hectares of vineyard in several plots. Three of them have a large part of pre-phylloxera plants of Grenache, Albillo and Verdejo. The replenishment of plants in domestic vineyards was done with varieties obtained from local nurseries and from nearby wine-making areas.

The closest areas are Sierra de Gredos, Sierra de Francia and Rueda, so many times the vineyards become small botanical gardens where we have unknown varieties

The recovery work of these vineyards is being very costly, as they are very old plants with previous pruning deficiencies, which has caused many to be sick with the most lethal disease for the old vineyard, tinder.

This requires a meticulous and laborious process of cleaning and checking each plant when it is pruned.

We have recently dunged part of the vineyards and we aim to continue recovering, grafting, and recovering these small vineyards to avoid their extinction. The careful ploughing is carried out by a local farmer who has a lot of experience in working with this type of goblet plantation and has a lot of wood formation.

The pruning, the trunks and the cleaning and recovery work and of course the harvesting are manual works.

Grapes are destemmed in both red and white wines. Although we will look for a way to make the reds with part of the stems for the next vintages.

 Maceration with skins also in both cases, spontaneous fermentation, controlled fermentation by means of cold tanks and in the case of white grapes with old earthenware vats.

Aging from 10 to 12 months in barrels, vats and stainless-steel tanks. It depends on the vineyard and the variety.

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