The Biodiversity Reserve Estate is, by and large, a forest inhabited by imperial eagles, bustards, red partridges and kites.


The use of green roofs in the vineyards to protect the ground from erosion and increase fertility naturally.


The vineyard has been designed with respect for the landscape; the vines snake around the holm oaks that were here a long time before us.


The native varieties, innovation in the vineyard and environmental conservation accompany us with every step that we take.


In our tasting room, you can sample unique wines in the middle of nowhere, hundreds of kilometres away from traffic jams, pollution and stress.


We apply measures that balance resource utilisation, such as the rational use of water for watering and the use of renewable solar energy at the winery.

€8.50 zoom_out_map

The fermentation and maceration process can last between 12 and 27 days. And the fermentation temperatures can vary between 24 and 28ºC, depending on the varieties and the oenological objectives. The malolactic fermentation is done in a stainless steel tank and, once completed, blending is carried out. Aging is carried out over 6 months in French and American oak casks.

€10.00 zoom_out_map

Fermentation in stainless steel tank at a maximum temperature of 150C, for a duration of between 10 and 12 days. 10% of the grape must is fermented in new French oak casks of 500 litre capacity. Afterwards, both parts are put together and the aging process begins on lees in the tank. 

€13.00 zoom_out_map

Deep cherry colour with a purplish rim. It fl oods the nose with a wide palette from violet aromas to ripe red fruit, with memories of pastry and dairy. Tasty and broad in the mouth, with polished tannins, long with a touch of salt.

€8.50 zoom_out_map

The must is extracted during a soft and quick pressing of the grape harvest without destemming, to obtain the characteristic colour of the wine. The must is maintained at 70C for 7 days without crushing, with the aim of increasing the quantity of polysaccharides which will give more volume to the wine. Fermentation is carried out at a maximum temperature of 150C. Subsequently, the wine is kept in contact with its lees for a further three months. 


Our greatest appreciation lies in the most impressive migratory birds in the world, who continue to choose our hills for nesting. This is the reason behind our wine labels.


Sustainable viticulture, native varieties, innovation in the vineyard and environmental conservation accompany us with every step that we take.


A unique space in Spain in balance with
the preservation of the environment.


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