Our philosophy is based on the utmost respect and minimal intervention in the winemaking process. Therefore, we let nature follow its course at every stage, accompanying our wines every step of the way.
Winemakers Jean-François Hébrard and Óscar Rodríguez form an essential partnership to bring together our two philosophies of “know-how” and “laissez-faire” as our way of understanding viticulture and oenology.
In keeping with our philosophy our old vines, spread between more than 50 growing areas, are vinified according to their classification in small tanks. In this way we can maintain the personality of each area and produce wines of three classifications: Vino de Pueblo (village wines), Vino de Paraje (wines of the same viticultural area) and Vino de Parcela (single-plot wines).
Selection
The grape cluster, harvested by hand and selected plot by plot, arrives at the winery where a second rigorous selection is made. Then, after a very gentle destemming, the individual berries undergo a third manual selection and are then transported to their fermentation tanks using only the force of gravity.
Preparation
By moving the grapes using just the force of gravity (rather than aggressive pumps) and fermenting with native yeasts, we unlock the most authentic aromas of the La Horra Tempranillo grape.
Ageing
With time, the great friend of our wines is the barrel, to which they owe the development of their aromatic complexity, storage potential, and lasting finish on the palate. Out of respect for the personality of each wine our oenological team meticulously selects each barrel in the search for that differentiating character.
Tasting
Tasting The art of tasting is where man meets wine. We use it throughout the whole process but it takes on its greatest relevance in the final assembly of each wine in search of harmony, balance and the desired aromatic profile, whether it be Vino de Pueblo, Paraje or Parcela.
Ageing
Each bottle of wine needs time to achieve its superior quality and acquire its ideal balance in terms of aromas and flavors. The temperature in our barrel room is controlled naturally, maintaining the perfect temperature and humidity suitable for the aging of our wines.
A set of buildings designed by our beloved Esther Regidor, whose knowledge of how the land combines with architecture and the wine process, made this traditional but modern design possible. The building combines functionality, efficiency, a bioclimatic interior, and the beauty of construction.
Designed and situated in a natural way, the building provides optimal production conditions: naturally controlled temperature, ventilation and humidity as well as vinification using gravity. The aging rooms are located beneath the ground with “zarceras” (ventilation holes) just like the old 12th century cellars of La Horra.
It all combines in harmony to facilitate both work and customer visits.
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