An agricultural estate dedicated to the cultivation of vineyards, olive trees and walnut trees.
Tradition and technology.
With the capacity to process grapes from the 60 hectares of vineyards, our winery is equipped with high technology, allowing each batch of grapes to be processed individually.
Our walnut tree plantation project was born in 2003.
A few metres away from the walnut trees is the drying and packaging plant for the nuts, situated in such a way as to avoid any possible alterations to the fruit.
We then measure them according to size and variety and we pack them on request, under a wholly natural process, without adding chemical products or blanching the nuts, which are only washed with water.
The vines are formed horizontally.
We cultivate different varieties: Tempranillo, Graciano, Garnacha, Syrah, Cabernet Franc, Chardonnay, Merlot and Cabernet Sauvignon.
The soil, of a clay alkaline composition, is shallow and low in organic material. The 1% slope is interspersed with small elevations. Our climate is very dry, barely reaching an annual average rainfall of 300 mm.
The cultivation is carried out 300m above sea level via an espalier system in vineyards whose average age is 35 years. The proximity of the vines to the winery and the selection at optimum ripeness, along with coordinated collection ensures that the grape arrives at the first steps of preparation with all its properties intact.
The olive trees
We control the entire process, from the field to the bottle.
In 1994, we began to expand our olive cultivation, initially adding 6 hectares. Over the next 10 years, we continued to expand this crop, always with the aim of ensuring perfect traceability and control of the manufactured product.
For the plantation we chose two plots, with different characteristics in terms of orography, we opted as main variety for Arbequina, very widespread on the bank of Jalon, Somontano, and on the banks of the Cinca, also called blancal or arbequín. It is a variety of medium vigor, high productivity and early maturation due to its small size. It is also resistant to low temperatures and drought.
Regarding cultivation, our premise is to offer a product of the highest quality, controlling the entire process from the field to the bottle and, to this end, we monitor the cultivation very scrupulous throughout the year. We choose the optimal ripening time for harvesting, which is always early, starting in mid-October, when the harvest is over and almost never exceeds the beginning of November, thus sacrificing yield to get more flavor.