It is a modern winery, committed to organic farming. It was designed and built in 2002 by the prestigious architect Roberto Valle, in harmony with the winery’s surroundings, as he did in the Peñafiel Castle for the wine museum. It combines various elements from the area: white stone from the moor, weathering steel, glass, concrete and wood.

We use cutting-edge technology and a know-how which has been passed on from generation to generation. The vintage is completed manually in boxes of 12 kg. The grape reaches the warehouse without having been crushed, using conveyor belts. 

The grapes are left macerating in cold for 15 days in the thermoregulated concrete tanks, with spontaneous fermentation and final maceration.

They are later placed into new and semi-new Bordeaux barrels of 100% French, leaving the wine on its lees for six months. The wine remains in the barrels for 16 to 20 months, depending on the vintage, and then another 3 or 4 months in concrete tanks, where it blends before being bottled.