In order to ensure the root and connection of our wines with the ground, we use the vine’s own indigenous yeast and ferment in (18) traditional XIX Century earthenware jars or clay amphorae (each one with a capacity of 5.000 litres).
The nature of the material develops a structured, full-bodied and complex wine as well as soft and smooth aromas and flavours. Our amphora wines have a distinct profile and authenticity.
The concept of natural wines implies an organic cultivation and winemaking exclusively with grapes. No sulphites, lab yeasts or any other artificial substances are added just as no denaturing processes. Our oenological practices are unsophisticated but careful and exhaustive giving the right relevance to the direct and honest character of the wines. No “cosmetic treatment” or “makeup” are used, so the wines can express a sensation of great naturalness.
The earthenware jars produce many effects on the wines due to their shape and material, clay and water, and baked thereafter.
This electrostatical and inert material is able to conduct a respectful fermentation to the varietal conditions. The final result is a wine extraordinary full of complexities. Besides, the high termostable capacity of the material allows a slow and quiet fermentation. Its capillarity and constant microoxigenation eliminate, in red wines, the astringency and bitterness towards ripe fruit flavours.
Finally, the egg shape of the clay amphorae favours the exchange and homogenisation processes of the liquids inside of them.
Maturation and ageing in earthenware jar / clay amphora and oak barrels
The decantation and maturation processes are also affected by the clay and the jar shape.
The electrostatical inertia of the clay and the lateral adhesion ease the decantation and, at the same time facilitates the fine lees stirring. Microoxigenation neutralizes the reduction character of the lees and encourage the effect of the mannoproteins which improve the tartaric stability and the colouring substances.
Clay amphora maturation increases the volume sensation and decreases the astringency. It also softens the tannin’s’ bitterness, stabilizes the aromas and significantly improves the aftertaste.
The extended maturation or ageing is made in the underground cellar, nine metres deep below the winery at a stable temperature between 10 and 15ºC throughout the year. It is made in two different ways, as classically with periods of stay 9 to 12 months in French and American oak barrel. This ageing gives the right balance between the fruitiness and the oak wood. In some other wines, the ageing is made exclusively in clay amphorae (11 amphorae of 3.000 litres each of them). This ageing process lasts three years and has different characteristics in relation to ageing in oak barrels. The most important is the respect to the varietal qualities, which is not modified by the invasive aromas and flavours like the wood of the barrels does.
Our Amphora wines preserve their primary aromas from which are developed new compounds providing ripeness and fruitiness.
All of our wines have the Organic Agriculture Certification according to the European regulations. Our vineyards and winemaking processes in the winery are registered and controlled by CAAE association.
This guarantee certificate as well as the Organic Wine European official logo appears in our labels.
The wines are also included within the appellation “VINO DE LA TIERRA DE CASTILLA”.