The winery is situated in the village of La Horra (Burgos). It has four large rooms with the best facilities from which we can make great wine.
Winemaking team. Our enological team of winemakers is comprised of two great professionals with years of experience in viticulture: François Hébrard and Óscar Rodríguez.
Winemaking room. This is where all the grapes are treated with love and care. In the gentlest way, we separate the grapes from the clusters and move them by gravity into the fermentation tanks to prevent the skins from splitting.
We cold macerate for 2 to 3 days which helps us extract the first stages of fruit aromas from the grape variety and the proper color.
The fermentation is started spontaneously by using the natural yeasts from the grapes and a temperature-controlled system, all well thought out to enable us to obtain the essence from the best grape in the world.
Barrel-ageing room. AAs it is built into the hill, the ageing room maintains a constant temperature of between12 y 16 ºC. The ventilation system comes in a natural form by using “zarceras,” natural breathing chimneys which allow air flow and help maintain the temperature. Here, the wine is aged in over a thousand American and French oak barrels, selected from the world´s best cooperages.
Bottling room. This plays a vital role in ensuring the best conditions to maintain the quality of our wines. All Garcia Figuero wines are “bottled on-site” so we can maintain high standards. We use only high-quality corks.
Bottle-ageing room. Also built into the hill, the area naturally maintains a temperature of between 12 y 16 ºC. Like the barrel-aging room, the ventilation system is in the form of natural chimneys called “zarceras”, which control the flow of air and temperature control. Here our wines settle until they are labeled.
